Upland Cress Green is a cold-hardy leafy green from the Brassicaceae family that brings the peppery bite of watercress to gardens where water-loving plants struggle. This open-pollinated cultivar reaches harvest in just 50 days, delivering compact, nutrient-dense leaves in hardiness zones 3 through 10. Unlike its finicky watercress cousin, Upland Cress Green grows readily in standard garden soil, making it an accessible way to add spicy greens to your table from early spring through fall.
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3-10
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Moderate
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This variety thrives where watercress falters, offering the same sharp, peppery flavor without demanding constantly wet conditions or elaborate hydroponic setups. Its compact growth habit means it fits neatly into small spaces, containers, or succession plantings along bed edges. The rapid 50-day cycle lets you plant multiple successions from spring through early fall, keeping fresh cress on your kitchen counter nearly year-round in most climates.
Upland Cress Green is harvested for its tender, peppery leaves, which add sharp, mustard-like heat to salads, sandwiches, and cooked dishes. The young leaves are prized raw in spring salads where their bite cuts through rich dressings and creamy cheeses. Home cooks also steam or sauté the leaves as a quick green side dish, using them much as they would arugula or mustard greens.
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Start seeds indoors 4 to 6 weeks before your last spring frost, maintaining soil temperatures between 45 and 65°F. Transplant seedlings outdoors once they develop their first true leaves and soil has warmed to at least 50°F.
Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Transplant into garden soil or containers when nighttime temperatures stay above 45°F, spacing plants 6 inches apart in rows 12 inches apart.
Direct sow seeds in early spring as soon as soil is workable, or in late summer for fall harvest. Sow seeds thinly and cover lightly with soil.
Begin harvesting individual leaves or small sprigs once plants reach 3 to 4 inches tall, typically around 50 days from sowing. Pinch outer leaves from the base to encourage continued branching and extend the harvest window. For larger harvests, cut the entire plant about 1 inch above soil level; most varieties will regrow for a second cutting. Morning harvest, after dew dries, captures the best flavor and texture.
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