The spicy, almost horseradish-like tasting watercress is common in all temperate climates. It grows wild on riverbanks, but is usually grown commercially: this is in no way inferior to the wild variety. The main harvesting period is in the winter and spring months, i.e. from September to May. In June and July the greenery is left, because after that it is flowering time.
The small, delicate sister of watercress is garden cress: large-leaved varieties are especially in demand. The garden cress seeds are sown on plates with compost mixture and after about five days they come to the market filled in small containers. This cress, of course, has a longer shelf life than that offered open.
You can grow garden cress yourself at any time. You only need to sow the seeds on properly moistened absorbent cotton and put them in the window, after which they will grow by themselves. Now you should regularly moisten the absorbent cotton and wait: after a few days the plants will be ready for harvesting.
When dealing with cress, one should pay attention to the following:
* Cress – except in containers – is intended for immediate use. The tender leaflets wilt quickly. Cress cannot be dried or preserved in any other way.
* Rinse cress thoroughly only. The wet plants not only look unsightly, because they collapse, they lose a large part of their aroma by washing.
* Temperature gets
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