Pepper Cress (Lepidium sativum), also called Garden Cress, is a fast-growing annual leafy green with a bold, peppery flavor similar to watercress or arugula. This heirloom variety is ready in just a few weeks, making it an excellent choice for microgreens, baby greens, or cut-and-come-again harvests. Perfect for adding spice and nutrition to salads, sandwiches, and garnishes, Pepper Cress thrives in cool weather and can be grown indoors or outdoors. Seeds are heirloom, Non-GMO, and open-pollinated, ideal for gardeners looking for quick, fresh greens.
How to Plant
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When: Sow directly outdoors in early spring or late summer for fall crops. For indoor microgreens, sow year-round in trays.
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Soil & Sun: Moist, fertile soil; full sun to partial shade.
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Depth: ¼ inch.
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Spacing: Sow densely for microgreens, or 1 inch apart in rows; thin to 3–4 inches.
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Water: Keep evenly moist for tender leaves.
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Days to maturity: 15–20 days for microgreens; 30–40 days for mature leaves.
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Harvest: Snip baby leaves or cut full plants; regrows quickly for multiple harvests.
Cooking Tips
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Salads: Mix with lettuce for a spicy kick.
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Sandwiches: Layer fresh leaves for peppery crunch.
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Microgreens: Add to smoothies, wraps, or grain bowls.
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Garnish: Sprinkle chopped leaves on soups or roasted vegetables.