Curled Cress (Lepidium sativum) is the most commonly used cress. Cress will produce plants up to 8" tall with dark green curled leaves that possess a peppery aroma. Cress is known to add zesty and spicy flavor to sandwiches, soups and garnishes. Germination in 5-15 days (as soon as 24 hours), maturity in 10-15 days

Sowing: Curled cress seeds grow nearly anywhere, but they prefer rich, moist, well drained soil and full sun or partial shade. Since it is a cool weather plant and excess heat tends to give the leaves a bitter taste, it should be grown in the spring and fall in most areas. After the last spring frost or in late summer, direct sow cress sprouting seeds 1/4" deep in rows 6" apart, thinning to 3-6" apart when the seedlings appear. If planning to harvest cress at a small size, the plants can be spaced 2-3" apart. Keep the ground moist for the best growth. For a continuous harvest, sow a new crop every 10 days. Cress also grows well indoors for sprouting, since it does not need soil for germination.