If you are a salad lover, as I am, it is more than likely that you are familiar with watercress. Because watercress thrives in clear, slow moving water, many gardeners refrain from planting it. The fact is that the plant is very adaptable and watercress cultivation can be attained in a number of different ways at home.

Consistent moisture is the number one concern in the care of watercress; after all, water is its milieu. Container grown plants can be placed in a bucket filled with 2-3 inches (5-7.5 cm.) of water so the roots stay submerged.

The flavor of watercress is best during the cool months of the year. Once the plant blossoms, the flavor is compromised. Watercress harvesting can commence about three weeks after emergence. Cutting or pruning the plants will encourage them to be thicker and lush. Cut the plants to a height of about 4 inches (10 cm.). Wash the cuttings thoroughly and store in a plastic bag in the refrigerator for as long as a week. Harvesting can continue year-round, adding a boost of vitamins A and C, along with niacin, ascorbic acid, thiamine, riboflavin and iron to your ho-hum salad or an added zing to compound butter or sauces.