Growing Cress

Growing Cress

10–14 days seed to cut, east window, paper towel or soil

Nutrients

per 100g, raw
energy       32 kcal
vitamin K    542 µg
vitamin C    69 mg
vitamin A    346 µg
folate       80 µg
calcium      81 mg
potassium    606 mg
iron         1.3 mg

Curled and plain cress are the same plant, garden cress (Lepidium sativum). Same peppery taste, same nutrients, the curled type just looks frillier.
Not the same as watercress.

At a glance

sprouts in       1–2 days
ready to cut      10–14 days
harvest at        3–5 cm tall
hold time         cut within a few days, goes bitter if left
water             keep damp every day, never let it dry out
window            east-facing, bright morning light

Grow

1. Line a shallow tray with damp paper towel, 2–3 layers, or 1–2 cm of compost. Wet it before sowing so the seeds don’t wash into clumps.

Almost any container works. Cress wants wide and shallow, not deep, so a tray, tub or takeaway box beats a plant pot. No drainage hole is fine, just water gently so it doesn’t pool.

2. Scatter the seeds thickly so they nearly touch. Don’t bury them, just press down so they sit flat against the surface.

3. Cover loosely with a lid or plate for 2–3 days until they sprout, then move to an east window.

4. Mist daily and keep it damp at all times. A dried-out tray is the quickest way to lose a batch.

5. Snip with scissors at 3–5 cm, around day 10–14. Cut within a few days, it turns bitter and leggy if left too long.

Cress doesn’t regrow well after cutting. Sow a fresh tray every few days for a steady supply.
Paper towel is tidier, soil stands a little longer. Same nutrients either way.
To reuse soil, peel off the old mat of roots and stems first, then loosen the top and resow. The leftover stubble rots if you sow straight on top of it. Good for 3–4 batches before you swap the compost out.