Green, succulent, oval to broadly elliptical leaves.
Should be grown as a water plant. It needs cultivation in running water but can be also grown in wet cold frames, outdoors or in pots that stands in water up to 1 cm above the soil.
Harvest 6-8 long shoots that will regrow.
Its overwintering shoots taste strongly bitter and adds flavour to salads, herb sauces, curd cheese dishes or vegetables.
Good to sow till Jan. 2020.
Genus - Nasturtium
Species - Officinale
Variety - Large Leaved
Common name - Watercress
Pre-Treatment - Not-required
Hardiness zones - 4 - 11
Height - 0,10 m
Plant type - Perennial Herb
Exposure - Full Sun, partial shade
Growth rate - Fast
Soil PH - Neutral
Soil type - Moist & fertile
Water requirements - High
Landscape uses - Container, ponds, moist soils. Often cultivated for its edible leaves
1. Fold a paper towel in half. Mist the towel with water so that it is damp but not dripping, and place it in a shallow container or tray.
2. Sprinkle a generous layer of cress seeds evenly over the paper towel. Press them gently to ensure all seeds are touching the wet towel.
3. Cover the tray with a second paper towel to create a dark environment. Leave the covering on the tray until the seeds sprout, usually in one to two days. Alternatively, place the tray in a dark room for a day or two.
4. Move the uncovered tray into bright sunlight. Mist the plants lightly if the paper towel becomes dry. However, don't soak the paper towel, because too much moisture may cause the seedlings to rot.
5. Harvest the seedlings when the cress is about 2 inches tall -- usually in about 10 to 14 days. To harvest the seedlings, snip them with clean scissors.
6. Place the cress in a strainer and rinse it under cool water. Shake off the excess water. If not eating the sprouts immediately, place the cress in an airtight container and store it in the refrigerator. Use the cress within one to two days.
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