Grow garden cress yourself all year round

Cress seedlings are well suited to decorate any food. But also because of the ingredients and flavoring it is worth growing this herb all year round.

That has its origin Garden cress (Lepidium sativum) probably in Asia. But the strengths of this delicate culinary herb were known around the world at an early stage. In ancient Egypt, for example, seeds of the cruciferous family (Brasicacea) found as a grave attachment during excavations. Charlemagne once ordered the herb to be grown on the European continent. Because the garden cress can not only shine with its flavor to refine delicious dishes. The high content of vitamin C, iron, calcium and folic acid can be a valuable and energizing addition to a lack of fruit and vegetables, especially in winter. We will give you the right tips on how you can successfully cultivate this tiny creature, which is bursting with strength and sharpness, all year round.

1. Location

In the open air, a sunny location is beneficial, but not absolutely necessary. The garden cress is satisfied with a shady spot - then it takes a few days longer until the herb is ready to be harvested. When growing indoors, a light-colored window sill should also be preferred. The annual garden cress is also shockingly undemanding when it comes to nutrients. It would be happy about a sufficient supply from the substrate, but even a poor subsoil does not become a disadvantage in the cultivation of garden cress that detracts from success. If you want to create the best conditions for your garden cress, use a high-quality substrate such as our peat-free Plantura Organic universal soil.

2. sowing

The garden cress is only propagated by sowing. This should not be done outdoors before mid-May. The seedlings need a minimum temperature of 15 ° C to germinate and are also very sensitive to frost. At a suitable germination temperature, the seeds will sprout after just one day and are ready for consumption after four days at a growth temperature of around 20 ° C. Year-round sowing is possible when growing indoors. In addition, substrates such as cotton wool or damp kitchen paper can be used. These have the advantage that, unlike earthy substrates, they are not contaminated with germs. Those pathogens could quickly become dangerous to the sensitive garden cress. If you prefer a culture in soil, warm the substrate in the oven before sowing. In this way you can reduce the pest pressure in the substrate. Also note: garden cress is a so-called light germ. For this reason, the seeds should not be covered with a layer of substrate to protect them from drying out, as is customary. Therefore, when sowing the garden cress, even more care must be taken to prevent the swelling seed from drying out. You should moisten the sowing regularly with a finely atomized water jet.

3. Watering and fertilizing

Fertilization can be completely disregarded with this extremely undemanding herb. Especially during the germination process - whether sown in soil or on cotton wool - the germinating seeds must be kept well moist. The seedling then enjoys an even supply of water.

4. wintering

The question of wintering is unnecessary with garden cress. It is an annual herb. That means that the frost would kill her outdoors pretty quickly. The only way to enjoy specially grown garden cress all year round is to cultivate it on the windowsill.

5. harvest

If the garden cress is pampered continuously at a temperature of around 20 ° C, it is ready for harvest after just four days. To do this, the seedlings are simply cut off with scissors just above the substrate surface. The cress can be harvested until it blooms. However, if you can't do that, you can simply let the plants bloom. The seed can then be harvested and sown again. Due to the short cultivation time of the cress, it is advisable to periodically (e.g. B. every two weeks). This ensures that fresh cress is always available. More details on the Harvesting cress we have summarized for you in this article.

6. storage

Garden cress should only be used fresh. Neither drying nor freezing are suitable for preserving this aromatic herb. The cress should be put on the plate immediately after cutting, because after a few hours it will noticeably lose its characteristic aroma. So one more reason to sow the garden cress regularly and thus always have the spicy vitamin bomb fresh to hand.