Pepper Cress seeds Lepidium sativum
A fast-growing, edible plant botanically related to watercress and mustard and sharing their peppery, tangy flavor and aroma.
In some regions garden cress is known as garden pepper cress, pepper grass or pepperwort. Garden cress is a perennial plant most typically used as a garnish or as a leaf vegetable.
Growing cress is remarkably easy. It can be planted in late summer, as long as temperatures have cooled. Soak cotton wool or peat moss in water and stuff it into a small pot. Sprinkle seeds on top, and keep them well watered until they start to sprout.
Keep the cress in a light area, but not in direct sunlight, and keep watering.
As it matures, you can harvest the whole young cress or let it grow to a larger size so that it will develop big, peppery leaves. The cress will be usable within about five days of planting.
It is the easiest of the cresses to grow. Garden cress can be harvested in as little as two weeks after sowing as a micro-green. It’s peppery taste adds zing to salads, but hot weather makes this cool-season crop bitter and inedible.
Full sun part shade. Prefers part shade during hot summer weather.
Requires well-drained soil. Prefers moist, fertile soil with high organic matter and pH 6.0 to 6.7
How to plant:
Propagate by seed. Germination temperature: 55 F to 75 F. Days to emergence: 2 to 7 - In early spring when soils are cold (~45 F), germination may take two weeks. Seed can be saved 5 years.
Plant in early spring as soon as you can work the soil. Broadcast seed and cover very lightly with soil or compost. A small patch (1- to 2-feet square) provides plenty of cress. Make succession plantings every 2 to 3 weeks until weather warms. Start planting fall crops when weather cools in late summer.