Cress American Upland
Cress American Upland is a member of the mustard family and packs a sharp, peppery heat. For the simplest preparation, use landcress the same way you would watercress. Left raw, the leaves can be chopped and mixed into a salad, tucked into a sandwich, or use as a garnish. Will grow in almost any soil – provided it’s cool and damp – just like Tasmania.
SOW: August to April (prefers shade over the warmer months (Cool Climate). Germinates best when soils are a bit cooler (7 to 14 C so start 4 to 6 weeks before last frost)
Land cress is considered a satisfactory substitute for watercress. It can be used in sandwiches, or salads, or cooked like spinach, or used in soup.
Land cress can be grown easily in any garden. Like watercress, it loves water, but does not do well when partially submerged for long periods of time. This perennial needs full sun and frequent watering in any garden, unless near a direct source of water. It is a common green in Appalachian Cuisine as one of few plants that can overwinter in the mountains.