Upland Cress

Barbarea verna

COMMON NAMES

• American Cress
• American Winter Cress
• Bank Cress
• Belle Isle Cress
• Early Winter Cress
• Herb of St. Barbara
• Normandy Cress
• Spring Cress
• Treacle Mustard
• Upland Cress

Garden cress, a native of western Asia, the Near East, and Ethiopia, is a fast-growing annual. A favorite English salad herb since the 16th century, garden cress grows from 20 to 80 cm (8 to 32 inches) tall. Upland cress, a native of Europe and another old salad crop, is a biennial (sometimes perennial) herbaceous plant. Depending on environmental condition, upland cress flowering stalks grow from 30 to 90 cm (12 to 36 inches) tall. The most popular garden cress has lacy leaves that resemble curled parsley, but the foliage is lighter and more delicate. Non-curled forms of garden cress, with broader leaves, are also available. Upland cress has shiny, lobed leaves. Cress leaves have a pleasantly spicy, peppery taste, reminiscent of watercress, only more pungent. Garden cress and upland cress resemble dandelions in that each first produces a rosette, which is a very short stem that bears crowded leaves radiating outward in a flattish circle. The plant then sends up a flowering stem. Both cresses have branching taproots. Garden cress produces small, white (sometimes red), fragrant, peppery- tasting flowers, while upland cress flowers are yellow. Both cresses bloom in late spring and beyond, if sown later in the season. Garden cress is more popular and easier to grow than upland cress, and may also be grown indoors for winter use. Leaves, sprouts, and young flower buds of both cresses may be eaten.

USES

Upland cress was used in traditional folk medicine to help heal wounds. Both cresses are rich in vitamin C, iron, and calcium, and especially rich in vitamin A.
Culinary uses - Enliven salads, soups, sauces, egg dishes, and your favorite sandwiches by adding fresh young cress leaves, shoots, and flower buds. Use the leaves as a garnish, or as a substitute for parsley. Stuff pitas or wraps with cress sprouts. For added zest, combine cress with mustard sprouts. (Discarding the roots before eating the sprouts is optional.)
Craft uses - Include stems of pretty cress leaves in fresh and dried floral arrangements.

HABITAT AND CULTIVATION

Cresses grow best in moist, rich, well-drained soil or well-rotted compost. Tolerated pH range for garden cress is 4.9 to 8.0; for upland cress the pH range is 4.5 to 7.5. While both cresses prefer full sun, garden cress does tolerate partial shade, and upland cress requires semi-shade during hot weather. Plants must be kept moist during dry periods. Grow both types from seed, which should be sown in the spring as soon as the soil can be worked. Plant garden cress 0.6 cm (1/4 inch) deep, and upland cress 0.6 to 1 cm (1/4 to 1/2 inch) deep. Sow seeds thickly and cover lightly. Upland cress seedlings usually appear in 3 to 7 days; those of garden cress are slower. Thin the seedlings (which are edible), leaving about 10 cm (4 inches) between the plants. Upland cress can also be propagated from root divisions and cuttings made in the spring. Cresses are cool-season plants. In hot weather, the leaves acquire a less agreeable, hotter, more peppery flavor. Both cresses bolt quickly in hot weather, so make successive plantings every 10 days to ensure a continuous supply of young leaves throughout the season. Cresses are usually pest- and disease-free. Both cresses self-sow readily. Pot garden cress and grow it indoors in a cool, sunny window. Give plants a shower in the sink or tub twice a week. To grow garden cress sprouts, press seeds thickly and evenly on a clean, sterile growing medium, or on moistened paper towels. Keep cold, about 10°C (50°F), and in the dark, for 10 to 14 days. Discard if there are any signs of fungus. (Seedlings are susceptible to damping-off, hence the need for a sterile medium). If raising mustard and cress sprouts together, sow the mustard seeds 3 to 4 days later, as they germinate more quickly than cress.

COLLECTION AND HARVESTING

Use scissors to harvest cress sprouts when the youngest leaves turn green, usually 10 days after sowing. Harvest fresh young cress leaves before the plants flower, when they are very low-growing rosettes. If you wait until the plants bloom, you'll find the leaves are tough and acrid. Stop harvesting upland cress leaves once flower stalks form, as the leaves subsequently become too bitter to eat. Pick garden cress flower heads for fresh use as required.

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