Cress is an edible plant of the Brassicaceae family, which includes mustard, cabbage and cress. It has dark green leaves and a peppery flavor. Cress is often used as a garnish or to make salads and sandwiches more flavorful.
How to grow cress in farm:
1. Prepare the soil: Start by testing your soil to determine pH levels and nutrient content before planting cress. Loosen the soil and break up any large clumps with a rake. Spread 2” of compost or manure over the top of the area, and lightly work it into the soil using a tiller or shovel.
2. Prepare your seeds: Place your seeds in warm water for 10-15 minutes to give them a head start on germination.
3. Plant your cress: Plant your cress seeds about 1/4 inch deep, 6 inches apart in rows that are spaced 8 inches apart from one another. If you plan on growing multiple varieties of cress, it is advised to keep each variety separated into their own rows for easier harvesting and identification later on. Water daily until the seeds have germinated, about 5-7 days after planting.
4. Fertilizing and watering: Apply an organic fertilizer as needed once your cress has established itself, taking care not to over-fertilize as this could lead to bitter tasting greens or burned leaves. Cress should be kept moist but not soggy; water when needed and monitor rain fall amounts if possible. Mulching is also recommended to reduce water loss due to evaporation during dry spells or droughts if necessary.
5 Harvesting: Cress is ready for harvest just 7-10 days after planting when green foliage has developed and is roughly 3 inches tall in height; be sure not to wait too long or else bitterness will occur in taste due to breakdown of essential oils within them! Harvest with scissors, leaving 1 inch remaining above ground so that it can regrow as necessary afterward (or maintained through succession planting).
