Garden Cress Seeds - (Lepidium sativum)
- Seed Count:
- Approx 150 seeds per pack
- Days to Maturity:
- 30 - 40 days
- Sprouted or direct sown
- Light preference:
- Full sun to partial shade
- Soil needs:
- Moderately fertile, moist
- Tolerates mild frost
- Leaves & stems after 6 inches tall, as sprouts or as shoots
- Heirloom, Non-Hybrid, Non-GMO seeds
Garden cress – Small-but-Mighty Herb
Cool-season salads, soups, and egg-salad sandwiches get a tangy, peppery boost from garden cress, also called pepper-grass or halim. This fast-growing annual herb is related to watercress and mustard, sharing their peppery, tangy flavor and aroma.
Grow it like sprouts for the shoots, or in a container or garden bed for the mature leaves and stems.
A green, fast-growing, cool-season annual grown as a vegetable and aromatic garnish, it grows between 6 and 18 inches tall with lots of branching stems and frilly leaves. The stems and leaves are used fresh with seeds are dried for storage, then toasted or soaked before using in recipes.
Sprouts will be ready to eat in about 1 – 2 weeks for shoots or 5 – 7 days for smaller sprouts. Plants grown for leaves will be ready to start harvesting in about 30 days. If allowed to grow into the warmer season, tiny pinkish-white flowers bloom between June and August. Very easy to grow, preferring cultivated areas with full sun or partial shade with moist soils, also grows well in a window sill or container.
Cress is grown commercially in England, France, and the Netherlands.
In addition to adding some life and spice into early or late season dishes, fresh garden cress is high in nutrients including vitamins A, C and K, along with calcium, iron and folic acid, helping to prevent a number of deficiency diseases.
Great for use as sprouts, microgreens and plants for leaves and stems. Cress shoots are commonly used in sandwiches with boiled eggs, mayonnaise and salt in England.
Medicinally, garden cress seeds have long been used for asthma, airway, and breathing issues.