On Wed, 04 Apr 2012 16:22:39 +0200, David in Normandy
wrote:

On 03/04/2012 21:28, Roger Tonkin wrote:
In article2a2eea61-e8bb-4b58-8a67-e9afd71c3074
@v22g2000vby.googlegroups.com, says...

But why noy try Land cress, less demanding.
David @ the wet end of Swansea Bay

never had any sucess with that, not sure why. It just germinates then
gives up here for some reason.


I have great success with garden cress. I start it off in a seed tray
where it comes up very thickly. Then set it out, tearing it into thin
strips and plant in the garden and water until established. It thrives
and provides tasty leaves all year round. Just pick off a leaf or two
from each plant and they all keep on growing producing new leaves. They
may run to seed with small yellow flowers; I just leave these and let
the plants self set here and there. Interestingly the (leaves?) on the
flower stems are also edible and taste the same but have a slightly
different shape to the main leaves. It is also known as poor man's
pepper. It is excellent chopped and mixed with tuna and mayonnaise and
many other sandwiches. I also chop it and toss some into salads,
curries, bolognaise sauces, soups and pretty much anything else. It does
have a relatively strong taste which I like. Spouse is not so keen on it
raw, finding it too strongly flavoured, but will eat it chopped and
included in cooked dishes.

Hi David
Can you be more specific in what you mean by "garden cress" please?

Pam in Bristol