Whether you’re growing garden cress in a backyard raised bed or just in a little tray on your windowsill, one thing is for sure: you won’t have to wait long for a harvest! This peppery little herb is the king of instant gratification. Here’s everything you need to know about when and how to harvest your garden cress for the best flavor.
When is Garden Cress Ready to Harvest?
The “wait time” for your cress really depends on where you decided to plant it. If you’ve sown it outdoors in the garden, expect the whole process from germination to harvest to take about two to three weeks. To keep it happy, make sure it gets plenty of light (essential for those seeds to wake up!) and keep the soil consistently moist. You’ll want to snip it before it starts to flower. Once those blooms appear, the herb loses its signature spicy kick and starts to taste a bit bland.
If you’re growing your cress indoors on a sunny windowsill, things move even faster. You’ll usually see sprouts in just about two days! A few days after that, your micro-greens will be tall enough to harvest.
Pro tip: Try to harvest your cress in the morning, especially if it’s growing outside. That’s when the essential oils are most concentrated, giving you the best flavor punch.
How to Harvest Your Cress the Right Way
When you’re ready to eat, grab a pair of sharp herb snips or kitchen scissors. Simply cut the stems about an inch above the soil line. Now, while some purists say cress tastes best unwashed, I always recommend giving your greens a quick rinse to be safe. Just be gentle! These little guys are delicate, so don’t blast them with a heavy stream of water—a light mist or a gentle dip in a bowl of cool water is perfect.
The most important thing to remember is that garden cress is a “use it or lose it” herb. It doesn’t store well in the fridge, and it definitely doesn’t handle drying or freezing. Within just a few hours of cutting, it starts to lose its aroma and crunch. For the best experience, harvest it literally minutes before you plan to eat it.
If you find yourself with a massive “cress explosion” and need to use a lot at once, get creative! It makes a fantastic zippy pesto, a beautiful herb butter, or a flavorful infused oil. It’s also the perfect topping for creamy soups, classic egg salad sandwiches, or mixed into some fresh herb quark. Just don’t forget to keep watering the remaining plants—mature cress can wilt and dry out surprisingly fast!
