bunch of spices and seasonings in a scooper

Product Description

Lepidium sativum

A curly-leaved, vigorous, mildly spicy variety can be grown indoors like sprouts, in containers or densely planted in outdoor gardens. Produces from spring to fall and is great for salads or garnish.

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Quick Facts

Plant Size: 3–8 inches

Hardiness: Hardy Annual

Sun: Full

Seed Planting Depth: 0.125 inch

Days to Harvest: 20 days

Good for Container: Yes

Seed Origin: Open Pollinated

Easy to Grow: Yes

Water: Moderate

Days to Germinate: 2–7 days

Plant Spacing: 1–3 inches

Edible Flower: N/A

Growing Guide

Cress prefers cool, moist conditions and does well in full or partial sun. Upland cress may overwinter even in the north before going to seed.

Optimum germination occurs at soil temperatures from 60–70°F, but seeds will germinate at as low as 45°F. Cressida is ready to harvest in as few as 10 days. For this reason it is often grown indoors all year round. Spread seeds thickly over moist paper towels in a shallow dish or tray and place in a spot that gets indirect light. Keep towels moist. Harvest sprouts with scissors. Upland Cress can be seeded directly in the garden beginning in mid-spring. Plant seeds ¼ inch deep, 12–15 seeds per foot, in rows 12 inches apart. Keep moist. Thin seedlings to 4–6 inches apart.

Cress is generally pest-free.

Cut leaves/sprouts with scissors as needed. Make succession plantings to ensure a constant supply. Cut leaves will keep in the refrigerator for about a week. Wait to wash them until just prior to use to prevent rot. Use a salad spinner to wash and spin dry or pat dry on clean towels. Upland Cress is often used as a substitute for true watercress in soups, butters and salads.

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