Firstly, choose a suitable container to grow your cress in. ‘You could use a plastic container with damp paper towel, or even use an old cup filled with moist cotton wool,’ says Smith. Bear in mind, cress usually grows better in soil, so consider filling your tray with a light layer of compost. Alternatively, you can use a growing mat or felt. The true leaves of cress are feathery and divided and plants grow to around six inches high in about four weeks. Leave it longer and it will begin to go to seed, but if this happens don't just throw them out. The fire in the leaves will have died down, but they're still tasty and the tiny white flowers are also edible and provide a tiny mustardy explosion in the mouth. If you harvest by snipping stalks just above a leafy growing point, they may produce a second flush of leaves, but my experience is that cress isn't very keen to regenerate. Sowing a new batch is a better way to keep cress in production.

Cress ( Lepidium sativum), sometimes referred to as garden cress (or curly cress) to distinguish it from similar plants also referred to as cress (from old Germanic cresso which means sharp, spicy), is a rather fast-growing, edible herb. Garden cress is a cool-season crop. Sow garden cress in early spring and again in mid to late summer for a fall harvest. Garden cress can tolerate mild frost, but it is best to protect it with a row cover if temperatures are expected. Cress grows best in moist soil. It requires plenty of sunlight for the seeds to germinate, so when growing indoors position it on a sunny windowsill. Curly cress ( Barbarea vernapraecox), also called cresson, early winter cress, or Upland cress, has finely divided leaves resembling parsley or chervil atop thin, branching stems. Curly cress is dark green and is also called curled cress, curlicress, fine curled cress, moss curled cress, and extra-curled cress. Curly cress is a biennial that thrives in damp soil.

Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavour and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepperwort, pepper grass, or poor man's pepper. [2] [3]

Garden cress seeds contain 32% alpha-linolenic acid (ALA), an omega-3, and 12% linolenic acid (LA), an omega-6. Both are essential fatty acids that the body cannot make, so you must get them from food or supplements ( 17). When consumed raw, cress is a high- nutrient food containing substantial content of vitamins A, C and K and several dietary minerals. With only 16 calories per 1 raw cup (50 grams), garden cress is a low calorie food that may even promote weight loss. Whisk all the ingredients for the dressing together in a bowl until the consistency of pouring cream. Please use your own taste buds here, as to a flavour that suits you; I prefer the dressing sharp-ish, and also like the Worcestershire sauce to be notable. Keep cool in the fridge until needed.If you have the space, there is nothing to be lost by experimenting. If all fails, then it will only take a few days to grow a fresh new crop. Where does cress grow best? Harvest your cress as soon as the seedlings are well developed, with a pair of green leaves fully open. Use scissors to snip off the cress close to the base Take the eggs, place in a small pan and just cover with cold water. Bring up to a boil, switch off the heat and put on a lid. Leave in the water for exactly 5 minutes, then place the pan in the sink and allow a steady stream of cold water to run through the eggs for at least 3 minutes. Lift out the eggs, carefully shell them and slice on a plate using an egg slicer – one of my favourite bits of kitchen kit. If you don’t have one, either slice with a knife or cut them into quarters. Watercress (Rorippa nasturtium-aquaticum) Watercress has tasty, pungent leaves for using raw or cooked in soups or sauces, and it also makes an attractive garnish. A member of the nasturtium family, it’s an aquatic plant that grows naturally in freshwater streams (not suitable for ponds). They can be eaten as baby or mature leaves.