American land cress
( syn. Barbarea verna)
This herb dies back to below ground level each year in autumn, then fresh new growth appears again in spring.
- Position: Full sun to partial shade
- Soil: Reliably damp or boggy soil
- Rate of growth: Fast
- Hardiness: Fully hardy
A biennial, leafy herb with a peppery, spicy flavour producing rosettes of dark green, deeply-lobed leaves which may be used as a watercress substitute. In spring or summer of its second year it produces upright stems with clusters of small, yellow, four-petalled flowers. It has been cultivated as a leaf vegetable in England since the 17th century, and as it requires less water than watercress, it is easier to cultivate. It's an ideal winter and spring herb and rich in vitamin C.
Does best in full sun with reliable moist soil. Land cress is hardy and can be harvested from September to spring, treated as a cut and come again crop.
Land cress needs light to germinate so sow directly (indoors from March to April) onto the surface of finely sieved compost, pressing lightly to make contact with the pre-watered surface. Germination will take 7-14 days at temperatures between 15-20°C. Prick out/pot on, planting out once frost has passed to a planting distance of 20cm x 20cm. Outdoor sowings are possible from July to September.