Garden Cress

Garden cress (Lepidium sativum) is a fast-growing annual herb in the Brassicaceae family, originally from Persia. Its peppery, slightly mustardy leaves are harvested at the sprout stage indoors or grown to full height outdoors, reaching up to 40 cm. It thrives in cool temperatures with consistent moisture and tolerates partial shade well. One of the quickest crops to harvest, it suits windowsills, trays, and open ground equally.

Growing

Sow seeds at a depth of 0.5 cm directly where they are to grow, or in trays for microgreens. For outdoor plants, thin or space seedlings to 10–15 cm apart with 25–30 cm between rows once large enough to handle. For continuous supply, sow successive small batches whenever soil temperature is at least 5 °C. Indoors, sow in shallow trays year-round; seeds germinate in 2–4 days at room temperature. Outdoors, start early sowings indoors first as the plant is frost-sensitive; transplant once nights stay reliably above 5 °C.

Care

Keep the growing medium or soil evenly moist — garden cress wilts quickly under drought stress. No feeding is needed for quick sprout harvests; outdoor plants grown to full size benefit from a single light balanced feed after thinning. Pinch out flower stems as they appear to extend the leafy harvest period. In trays, ensure good air circulation to prevent damping off.

Harvest

For microgreens, cut stems just above the growing medium when seedlings reach 5–7 cm tall, typically 7–14 days after sowing. For outdoor plants, harvest individual leaves or cut the whole plant before it bolts. The plant reaches full maturity in 45 days; harvest continuously once it has established a rosette. All parts are edible, including the immature seed pods. Harvest in the cool part of the day to preserve crispness.

In the kitchen

Use freshly cut garden cress as a peppery garnish on open sandwiches, eggs, soups, and salads. Add to compound butters, cream cheese, or dips for a sharp herbal note. Sprinkle over finished dishes just before serving; heat destroys the volatile flavour compounds. The decorative immature seed pods can be used in salads and as edible bouquet filler.

Storing

Freshly cut cress keeps for 2–3 days refrigerated, standing upright in a small amount of water covered loosely with a bag. Harvested microgreens store best in a sealed container lined with dry paper towel in the fridge for up to 5 days. Garden cress does not freeze or dry well; repeated fresh sowings provide the best ongoing supply.