Garden Cress

Garden cress, also called peppergrass, is an annual herb that was introduced to the United States from China. Other names include golden cress, Greek cress, pepper grass, pepperwort, tongue grass and town cress. It belongs to the Brassicaceae family. Its leaves and seed pods have a peppery taste and are used in salads, soups, on sandwiches and as baby greens. Common varieties include Wrinkled, Crinkled, Crumpled, Persian and Curly.

Sow seeds outdoors near the frost-free date for your area, because garden cress does not tolerate frost. You can scatter the seeds over the planting area or sow them in rows about 3-4 inches (8-10 cm) apart. Cover the seeds about ¼ inch (6 mm) deep. Garden cress does well in any soil type as long as it stays moist and rich in nutrients. Once the seedlings emerge, thin them to 8-12 inches (20-30 cm) apart. Re-sow every 2 weeks for a steady supply of fresh leaves.

Garden cress grows best in full sun or partial shade with moist soil. Keep the soil very moist, and water container plants every few days. Drought stress during growth will greatly reduce the harvest. Cress needs very little fertilizer because it grows quickly; container plants can be fed now and then with a soluble liquid fertilizer.

Control weeds with regular light cultivation, taking care not to damage the shallow roots. Weeds matter most in the first months, when the young plants grow slowly and compete poorly. Organic mulches such as grass clippings, straw or shredded newspaper help keep water in the soil and control weeds. No specific diseases or insect problems are reported for this plant.

Start harvesting 2-3 weeks after the seedlings emerge, when the leaves are about 2 inches (5 cm) long. Pick the older leaves for immediate use and leave the young ones so the plant keeps growing. A row 10 to 15 feet (3 to 4.6 m) long usually supplies an average family.