Land Cress, also called American Cress is that rare find – a vegetable that actually prefers shade. This makes it ideal for growing underneath a tall crop, such as Jerusalem Artichokes, runner (pole) beans or sweetcorn, even sunflowers. It tastes a lot like watercress and is used mainly as a substitute for it, but can also be used sparingly in salads, as a spinach substitute, or turned into an excellent soup.
Keep the soil very moist with regular watering, preferably before mid afternoon. Continue to protect from slugs. Remove flower stalks as they appear.
Young leaves – raw, cooked or used as a seasoning. A hot, spicy watercress flavour, they are delicious in salads. Leaves can be obtained throughout the year if autumn-sown plants are given a light protection in winter. An edible oil is obtained from the seed. The seed can be sprouted and added to salads, etc.
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