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Cress Lepidium sativum

Also known as pepper or garden cress, this ‘easy to grow’ annual herb has a hot, peppery flavour and can be used either raw or cooked. Young leaves are used in the traditional ‘mustard and cress’ way, though it can be grown to maturity and used in salads. Prefers moist conditions with a little shade to prevent bolting. Sow in rows 7-10cm apart, thinning to 20-30 cm apart from early April, sowing every 2-3 weeks for a regular supply of leaves.

Grandpa's Cress

Our donor, Mr W H Shercliff, passed this variety to us as it has been grown in his family for at least three generations. He says “It germinates very easily and produces a crop in only a few weeks, which can be cut off with scissors 3 or 4 times”. A broad, serrated-leaved garden cress with a strong peppery flavour and tender texture. The flavour of the leaves gets stronger the higher up the plant you go. Can be grown in a pot all year round.

Please note: this variety needs a little bit more of a helping hand, so we are not able to send out seeds with gifts, however by adopting it you will be directly contributing to its conservation, so that one day we will be able to make it available to everyone.

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