Garden cress (Lepidium sativum) is a popular, fast-growing herb known for its distinct peppery flavor. This annual member of the mustard family (Brassicaceae) is frequently cultivated as a microgreen due to its rapid life cycle from seed to harvest. Its ease of cultivation makes it an ideal project for new gardeners looking for a quick introduction to growing fresh herbs at home. The entire process, from sowing to harvest, can often be completed in less than two weeks.
Preparing for Sowing
The initial setup for garden cress involves selecting the right growing medium and location to support its speedy development. For microgreens, you can use a shallow tray filled with a standard seed-starting mix, a fine-textured potting soil, or even simply a damp paper towel or cotton wool for a soil-less method. If planting outside, the herb prefers a well-draining, fertile soil, but it is highly adaptable to various nutrient levels.
Garden cress is a cool-season plant, thriving in moderate temperatures and bolting quickly in extreme heat. While it can be grown outdoors in a protected spot during spring and fall, many choose to grow it indoors year-round on a windowsill. Once the seeds have germinated, the tiny plants require bright, indirect light to develop their color and flavor, ideally receiving six to eight hours of light daily. Plan to sow a small batch of seeds every one to two weeks, a practice known as successive sowing.
Simple Sowing and Initial Growth
Sowing cress is straightforward, as the seeds do not require any special preparation like soaking before planting. When planting in soil or a seed-starting medium, scatter the seeds densely across the surface for a thick, carpet-like harvest typical of microgreens. Because the seeds are tiny and germinate quickly, they should only be covered very lightly with a dusting of soil, or simply pressed onto the surface and left exposed.
This dense sowing technique means that the seedlings will naturally compete for space, but this is acceptable since the goal is a rapid harvest of young greens. In warm indoor conditions, cress seeds can germinate in as little as 24 hours, though a more typical timeframe is between three and seven days. If growing the plants to a mature size, thin them out after emergence to give each plant more room; however, thinning is unnecessary for a quick microgreen harvest.
Maintenance and Quick Harvest
After the seeds have sprouted, the most important element of care is maintaining consistent moisture in the growing medium. Garden cress is sensitive to drying out, which quickly reduces the yield and quality of the leaves. Keep the soil or paper towel perpetually moist but not waterlogged, as excessive saturation can lead to mold or root rot. Using a spray bottle or watering from the bottom of the tray can help manage the moisture level without disturbing the delicate seedlings.
The rapid growth of garden cress means the harvest can begin quickly, often within 10 to 14 days after sowing, or when the plants reach two to three inches in height. The proper harvesting technique involves using clean scissors or a sharp knife to snip the stems just above the soil line, leaving about a half-inch of the plant base intact. This method allows you to collect the entire cluster of young leaves and tender stem in one go.
While some herbs regrow after cutting, garden cress does not typically regenerate well, especially when grown densely as a microgreen. The best approach is to treat it as a single-harvest crop, cutting everything needed and then immediately preparing the tray or area for a fresh batch of seeds. This ensures a continuous supply of the most tender, flavorful greens.