So, you’ve got a mountain of cress and no idea what to do with it? Maybe you harvested a huge patch from the garden, or perhaps that little store-bought container is looking a bit too lush for today’s sandwich. Don’t let those peppery greens go to waste! Whether you’re dealing with pre-cut sprigs, a garden surplus, or a classic supermarket box, here are my favorite tips for keeping your cress fresh and flavorful.
How to store pre-cut cress
Ideally, you want to eat cress while it’s still crunchy and packed with vitamins. But if you can’t use it all at once, your fridge can stretch its shelf life to about a week. Just pop the cut cress into a freezer bag, seal it with a clip, and tuck it into the crisper drawer. If you have one of those fancy newer fridges with a “Bio-Fresh” or high-humidity zone, even better! Just a heads-up: make sure the cress isn’t soaking wet when it goes in the bag, or it’ll turn to mush (or mold) pretty fast. Always give it a quick sniff and a look-over before using it—if you see any signs of mold, toss it out immediately.
Dealing with a garden surplus
In the garden, cress can actually shoot up to 20 inches tall! You can keep picking it fresh right up until it starts to flower. Usually, though, it grows so fast that you end up with way more than you can eat. The same fridge rules apply here, but my best advice is to wait to harvest until you absolutely have to—like if you need the space for your next cover crop. And remember, once you cut cress, it won’t grow back because its growth point is right under the leaves. It’s a “one and done” kind of herb!
Keeping store-bought cress boxes alive
We’ve all seen those standard little cress boxes at the grocery store. They’re great because you only need a little bit of that spicy kick at a time, but they can go from perky to wilted in the blink of an eye. To keep your store-bought box happy for as long as possible, try these tricks:
- Pick the freshest-looking box at the store.
- Check the growing medium (the white fluff) for any signs of mold before buying.
- Keep it in a cool spot in the house, but out of direct sunlight.
- Avoid the fridge for the whole box; it’s often too humid and can trigger mold.
- Give it a light watering or a quick misting regularly.
- Use it up quickly or preserve it!
Pro-tips for long-term storage
While freezing and drying are the go-to moves for most herbs, I’d actually recommend avoiding them with cress. Both methods totally zap that signature peppery bite. They’re okay as a last resort, but if you want to keep the flavor alive, think like a chef! Turn your extra cress into cress butter, herb oil, or even a zesty pesto with garlic and olive oil. These will stay delicious in your fridge for several weeks.
Quick Tip:
Cress doesn’t need much space, whether it’s in a garden bed or on a windowsill. Instead of planting a huge batch all at once, try sowing small amounts every few days or weeks. This “succession planting” keeps the harvest coming all the way through fall outdoors, and all winter long inside!
