Upland
Upland Cress (Barbarea verna) is a cold-hardy annual green that brings a peppery punch to early-season salads and micro-greens. Native to China but known across Europe and the American South as Winter Cress or Creasy Greens, this low-growing plant produces delicate, jagged leaves ready to harvest in just 50 to 59 days. It thrives in zones 4 through 8 and tolerates frost, making it one of the first fresh greens you can enjoy in spring or grow continuously indoors year-round. Beyond the tender leaves, the shoots and flower buds are all edible, giving you multiple harvests from a single sowing.
Full Sun
—
4-8
?in H x ?in W
Biennial, Perennial
Low
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The leaves carry a sharp, radish-like pepper flavor that brightens raw salads and adds complexity to cooked greens. It grows just 4 to 6 inches tall, fitting neatly into containers, windowsill trays, or tight garden spaces. Unlike its watercress relatives, Upland Cress adapts to regular soil and doesn't demand boggy conditions, though it loves cool weather and full sun. The plant produces edible flowers and tender shoots alongside the leaves, extending your harvest window and your culinary options.
Young leaves are best harvested early in the season as tender baby greens for fresh salads, where their peppery bite contrasts beautifully with milder lettuces. The shoots and unopened flower buds are equally delicious and can be added to stir-fries, soups, or used as a garnish. Its phytochemical-rich profile makes it valued by health-conscious gardeners looking to boost the nutritional density of their meals. The plant also grows exceptionally well as a microgreen, though indoor sowing is recommended over direct outdoor sowing for cleaner, more tender shoots.
Sow indoors any time of year, pressing seeds into seed-starting mix at a depth of 1/4 inch. Keep soil temperature between 45 and 65 degrees Fahrenheit for optimal germination. For a continuous supply of tender greens, sow fresh seeds every 7 to 14 days. Transplanting is recommended; sow indoors and move seedlings outdoors once established.
Transplant seedlings outdoors after they develop their first true leaves. Harden off by gradually exposing seedlings to outdoor conditions over 7 to 10 days. Plant in full sun in well-draining soil with pH 6.5 to 7.5. Space plants 4 to 6 inches apart if growing for mature plants, though the variety's low stature means spacing is more forgiving than larger greens.
Direct sowing outdoors is possible but less common. Sow seeds directly into prepared soil at 1/4 inch depth in spring or fall when temperatures are between 45 and 65 degrees Fahrenheit. Thin seedlings as needed, though thinning is not strictly required for this variety.
Begin harvesting baby leaves 50 to 59 days after sowing, or earlier if you prefer ultra-tender microgreens. Pinch off the outer leaves or cut the entire plant 1 to 2 inches above soil level, and it will regrow for a second or third harvest. For the most delicate flavor, pick leaves in the early morning after dew has dried. Don't overlook the shoots and unopened flower buds, which are equally edible and add textural variety to your plate. The plant's low growth habit makes hand-harvesting easy; simply work your way around the plant rather than stripping it bare in one pass.
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“Upland Cress carries the stamp of heirloom seed stewardship; it's cataloged as a non-GMO heirloom variety native to regions in China before spreading across Europe and eventually to the American South, where it became known locally as Creasy Greens. The name 'Winter Cress' reflects its cold-hardy nature and its traditional role as a nutritious green when other fresh vegetables weren't available. In recent years, its nutritional profile has attracted scientific attention, with Yale University studying its potential health benefits as a means to prevent cancer, bringing this traditional plant into contemporary nutritional research.”