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7-21 days



60 days



4 weeks

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Care & Harvest

💡 Temperature: Prefers cooler temperatures (60-70°F).


✂️ Pruning: Remove leaves with brown spots if they appear. Check the roots monthly and trim any that are brown or extending past the yPod. If the plant begins to look spindly, prune all branches back at least ⅓ to encourage bushier growth.


🔎 Plant Health: Spider mites are a common pest, but you can use our prevention tricks to keep them at bay! 


🌿 Harvest: Harvesting frequently helps prolong the plant’s life. Pinch off individual leaves, or use clean shears to cut stems above growth nodes. Leave ⅓ of the plant to ensure it continues growing for future harvests. 

Quick Facts

Native to Europe and Asia, the ancient Romans referred to Watercress as “nasturtium”, which means “twisted nose”, in a nod to the plant’s slightly peppery flavor which can grow more bitter in maturity. In warm climates, Watercress grows wild in bodies of fresh running water, with the leaves floating on the surface while the roots anchor it below. 

Watercress is rich in vitamins and has a delicious, distinctive, peppery taste. It is an excellent source of vitamin A, C, and K, plus a good source of calcium and potassium. Watercress is rich in carotenoids and is considered to have antioxidant properties. The plant can grow a bit spindly and bushy, with new leaves growing off of branches in any direction.

For the most nutrients, enjoy Watercress raw or lightly steamed. Add it to salads, sandwiches, eggs, or as a garnish to soups, stews, and more.

Harvest to Plate Recipe

How To Cook Watercress



  • 4 ounces snap peas
  • 1 fennel bulb, very thinly sliced on a mandoline
  • 3 cups watercress
  • Segments from ½ navel orange
  • 1 ripe avocado, sliced
  • 2 ounces torn fresh mozzarella
  • 2 tablespoons toasted pistachios
  • Sea salt and freshly ground black pepper
  • Lemon wedge, for serving



  • ¼ cup extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons fresh orange juice
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon Dijon mustard
  • Heaping ¼ teaspoon sea salt


  1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the snap peas into the boiling water and blanch for 2 minutes. Remove the snap peas and immediately immerse in the ice water long enough to cool completely, about 15 seconds. Drain and place on a kitchen towel or paper towels to dry.
  2. In a small bowl, combine the sliced fennel with 1 to 2 tablespoons of the dressing and a pinch of salt. Gently toss to coat.
  3. Assemble the salad on a platter with the watercress, fennel, snap peas, orange segments, avocado, and mozzarella. Drizzle with some of the dressing and top with the pistachios. Season to taste with salt, pepper, and a squeeze of lemon, and serve.

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