Cress, or Peppergrass

Lepidium sativum.

The Common Cress of the garden is a hardy annual, and a native of Persia. When in flower, the stem of the plant is smooth and branching, and about fifteen inches high. The leaves are variously divided, and are plain or curled, according to the variety; the flowers are white, very small, and produced in groups, or bunches; seeds small, oblong, rounded, of a reddish-brown color, and of a peculiar, pungent odor,—about fourteen thousand are contained in an ounce, and they retain their germinative properties five years.

Soil and Cultivation.—Cress will flourish in any fair garden soil, and is always best when grown early or late in the season. The seed vegetates quickly, and the plants grow rapidly. As they are milder and more tender while young, the seed should be sown in succession, at intervals of about a fortnight; making the first sowing early in April. Rake the surface of the ground fine and smooth, and sow the seed rather thickly, in shallow drills six or eight inches apart. Half an ounce of seed will be sufficient for thirty feet of drill.

To raise Seed.—Leave a dozen strong plants of the first sowing uncut. They will ripen their seed in August, and yield a quantity sufficient for the supply of a garden of ordinary size.

Use.—The leaves, while young, have a warm, pungent taste; and are eaten as a salad, either separately, or mixed with lettuce or other salad plants. The leaves should be cut or plucked before the plant has run to flower, as they then become acrid and unpalatable. The curled varieties are also used for garnishing.

Broad-Leaved Cress.

A coarse variety, with broad, spatulate leaves. It is sometimes grown for feeding poultry, and is also used for soups; but it is less desirable as a salad than most of the other sorts.

Common or Plain-Leaved Cress.

This is the variety most generally cultivated. It has plain leaves, and consequently is not so desirable a sort for garnishing. As a salad kind, it is tender and delicate, and considered equal, if not superior, to the Curled varieties.

Curled Cress.

Garnishing Cress.

Leaves larger than those of the common plain variety, of a fine green color, and frilled and curled on the borders in the manner of some kinds of Parsley. It is used as a salad, and is also employed as a garnish. It is very liable to degenerate by becoming gradually less curled. To keep the variety pure, select only the finest curled plants for seed.

Golden Cress. Trans.

This variety is of slower growth than the Common Cress. The leaves are of a yellowish-green, flat, oblong, scalloped on the borders, sometimes entire, and of a much thinner texture than any of the varieties of the Common Cress. It is very dwarf; and is consequently short, when cut as a salad-herb for use. It has a mild and delicate flavor. When run to flower, it does not exceed eighteen inches in height.

It deserves more general cultivation, as affording a pleasant addition to the varieties of small salads.

The seeds are of a paler color, or more yellow, than those of the other sorts.

Normandy Curled Cress. M'int.

A very excellent variety, introduced by Mr. Charles M'Intosh, and described as being hardier than the other kinds, and therefore better adapted for sowing early in spring or late in summer.

The leaves are finely cut and curled, and make not only a good salad, but a beautiful garnish. The seed should be sown thinly, in good soil, in drills six inches apart. In gathering, instead of cutting the plants over, the leaves should be picked off singly. After this operation, fresh leaves are soon put forth.

It is difficult to procure the seed true; the Common Curled being, in general, substituted for it.