Question
hi, im doing an experiment and i need to find out information about the ecological niche of the Garden Cress. One thing i am not understanding however is how do the Garden Cress reproduce?

Answer
Hello J -

Garden cress is a fast-growing, edible plant botanically related to watercress and mustard and sharing their peppery, tangy flavor and aroma. In some regions garden cress is known as garden pepper cress, pepper grass or pepperwort.

Garden cress is a perennial plant, and an important green vegetable consumed by human beings, most typically as a garnish or as a leaf vegetable. Garden cress is found to contain significant amounts of iron, calcium and folic acid, in addition to vitamins A and C. The garden cress produces an orange flower suitable for decorative use and also produces fruits which, when immature, are very much like caper berries.

Agriculturally, cress are considered among the most important species of the genus Lepidium in the family of mustards. Cultivation of garden cress is practical on both mass scales and on the individual scale. Garden cress is suitable for hydroponic cultivation and thrives in water that is slightly alkaline. In many local markets the demand for hydroponically-grown cress far exceeds available supply. This is due in part to the fact that cress leaves are unsuitable for distribution in dried form, and thus can only marginally be preserved. Unmolested garden cress can grow to a height of two feet with minimal maintenance in a garden, however, the edible shoots are typically harvested just a week after germination.

Many benefits of eating garden cress are claimed. Garden cress is claimed to be a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant and a digestive.

Cress is an easily grown plant with few requirements. It can be broadcast after the winter frosts or throughout the year in temperate climates. However, Boutelou and Boutelou (1801) were already recommending sowing in shallow furrows, which enables surplus plants to be thinned out and facilitates hoeing. Sowing has to be repeated every 15 to 20 days so that there is no shortage of young shoots and new leaves for salads - the leaves of earlier sowings begin to get tough and are no longer usable. The seed sprouts four or six days after sowing, depending on the season, and the leaves are ready for consumption after two or three weeks.

The usual form of cultivation continues to be as described, with 15 to 20 cm between rows and the use of irrigation in the summer, since they are lightly rooted seedlings which can dry up in a few days. Its growth is very rapid and harvesting can begin in the same month as sowing, with yields reaching 6 tonnes per hectare.

As a perennial, it drops its seeds which lay dormant in a domestic garden until the following year.

I hope this information has helped you.

Thank you and best wishes.

Sincerely,
Sharon Hubbs, AHG
Certified Natural Health Consultant & Herbalist