Stems, leaves, and seeds of garden cress are eatable but only the leaves and stems are eaten raw in salads or used for other culinary purposes. This culinary herb has a peppery taste comparable to leaf mustard and watercress, which is actually not surprising considering that garden cress is botanically related to both. Due to its higher nutritional value and distinctive flavor, cress makes a tasty and healthy addition to salads and sandwiches.
Cress is one of the easiest and fastest-growing microgreens. Prepare your soil by getting it sufficiently moist. Spread seeds evenly across the surface of the soil. After seeds are sown, cover for one to two days to allow seeds to germinate. After that uncover seeds and place under a grow light. Continue to water when need. Harvest when the look and the flavor are to your liking. So, begin sampling the greens when the first set of leaves form to determine when to cut