Got the seeds, now, let'em shoot!
bright indirect sunlight
indoor, shaded outdoor
One step at a time, with a lil water and light.
Sow the seeds 0.5 cm deep in well composted soil
Space the seedlings at 45cm by 60cm
Germination will take place in 8-10 days
Harvest in 55-60 days from sowing
Good things take time and care
1. Why is my cress not growing?
If they are not sprouting at all you either have old seed or the seed was not treated right. Seeds need moisture to grow, but they also need air. ... Cress is in the mustard family so it should sprout within 4 or 5 days. If less than half your seeds sprout you probably have old seed.
2. What are the brown spots on my cress plant?
The brown spots are due to a fungal infection that festers in warm humid weather. To avoid it, treat the seeds in hot water before planting and use a medium with good drainage and devoid of any rotting organic matter.
3. Whay are my seedlings dying after germination?
The dying off of seedlings after germination is called damping-off and can be caused by temperature and mositure imbalance. To avoid this use pathogen free seeds and shallow plant them in sterilized soil and apply mild fungicide as a preventive measure.
All the plant gossip, through the grapevine. Pun intended
Garden cress is added to soups, sandwiches and salads for its tangy flavour. It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon). In the United Kingdom, cut cress shoots are commonly used in sandwiches with boiled eggs, mayonnaise and salt. Cress oil is also used for dressing in salads due to its unique taste and aroma.
Raw cress is 89% water, 6% carbohydrates (including 1% dietary fiber), 3% protein and less than 1% fat (table). In a 100 gram amount, raw cress supplies 32 calories and numerous nutrients in significant content, including vitamin K, vitamin C, and vitamin A.
1.Garden cress is rarely mixed with other types of plants because it emits strong odor that negatively affects growth of the nearby plants.
2.garden cress is used to purify blood, stimulate appetite, boost immune system and memory and in treatment of dysentery, diarrhea, sore throat, asthma, and cough.
Usually sold with the roots still attached, upland cress has the same flavor and nutrient density as watercress, but its stems and leaves are thinner and more tender, like baby watercress. ... Watercress is from the genus Nasturtium. Upland Cress, on the other hand, is from the genus Barbarea.
Garden cress is a plant. The parts that grow above the ground are used to make medicine. People take garden cress for coughs, vitamin C deficiency, constipation, tendency toward infection (poor immune system), and fluid retention.
Raw watercress has a peppery taste, similar to other related plants like mustard and wasabi. Once cooked the pepperiness of watercress diminishes, leaving a distinctive vegetable flavour which tastes delicious in soups, stews and stir fries. More mature watercress can sometimes taste slightly bitter.
Let's pass it on cleaner, better, and greener.
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