🌿 Land cress

Land cress, also called American cress or Belle Isle cress, tastes just like watercress but grows in ordinary garden soil, with no need for running water. The dark, glossy leaves are peppery and rich in vitamins, and the plant is tough enough to stand hard winters.

It is a useful crop for autumn and winter, when it provides fresh leaves in cold weather, and for spring, when it is very early to grow. It tolerates partial shade and thrives in cool, moist conditions, so is ideal for a damp, sheltered corner of the garden.

Varieties to try

American land cress (the standard type)Winter cress (another common name for the same plant)Belle Isle cress (traditional name)

Sow from March to April for early summer crops, and from August to September for the best autumn and winter pickings. Sow thinly 1 cm deep in rows 20 cm apart, in moist, fertile soil in partial shade. Seedlings appear in about a week and should be thinned to 10–15 cm apart.

Cress dislikes heat and drought, so sow in cool conditions and keep the soil moist. Late summer sowings under cloches or in a cold frame provide leaves all winter. Land cress also grows well in pots and containers on a shady patio.

Top tips

• Sow in cool, moist conditions.
• Choose a partly shaded spot in summer.
• Sow in August for a winter crop.
• Grow in a container of moist compost.

Keep land cress watered, because dry spells make the leaves bitter and cause bolting. Mulch to keep the soil cool and moist, and keep weeds down. No feeding is needed in fertile soil. Plants form a leafy rosette in the first year and flower in the second.

Flea beetle can damage the leaves in spring, so cover with fine mesh. Slugs are a nuisance in damp weather, and caterpillars sometimes appear. As a brassica, land cress should be rotated with other members of the cabbage family.

Top tips

• Water regularly to stop bitter, woody leaves.
• Cover with fine mesh in spring.
• Check for slugs on damp nights.
• Rotate with other brassicas.

Watch out for

Flea beetleSlugsCaterpillarsBolting in warm, dry weather

Pick the outer leaves when they are 5–8 cm long, usually from eight weeks after sowing, leaving the centre to grow more. Plants can be cut hard back to 2.5 cm above the base and will regrow. Picking regularly keeps the leaves tender and delays flowering.

In spring, the plants send up flower stalks with yellow flowers, which are edible and attractive to bees. Cut these off to prolong leaf production, or leave one or two to set seed for next year. Dig up the plants after flowering and resow.

Top tips

• Cut outer leaves first.
• Pick young leaves for the mildest flavour.
• Remove flower stalks to extend cropping.
• Eat the yellow flowers in salads.

Use land cress raw in salads, sandwiches and as a garnish, where the peppery bite livens up bland flavours. It is delicious in egg sandwiches, with smoked fish and in potato salad. It can also be made into soup, in the style of watercress soup, or lightly wilted into hot dishes.

Fresh leaves keep for up to three days in the fridge in a bag, wrapped in damp kitchen paper. It does not freeze or dry well, but soup made from it freezes nicely. Plants in the garden are the best form of storage, as they stay fresh until you need them.

Top tips

• Make a peppery soup with potato and stock.
• Pair with smoked salmon or egg.
• Use as a garnish for flavour and colour.
• Pick just before serving.