Pepper Grass Seeds

People grow peppergrass for its edible and nutritious leaves, seeds, and roots, which offer a peppery flavor and are rich in vitamins A, C, and K. It can be used as a spice, added to salads and soups, or even processed into a horseradish substitute. Additionally, peppergrass's sturdy, dried stems are valued for adding texture and interest to cut flower arrangements.

Rapidly-growing, frilly leaves leap out of the ground. A little really spices up a salad or sandwich. Plant a small amount frequently or grow indoors as sprouts.

Useful gardening information

Sow Inside: Before last frost
Sow Outside: Spring/Summer/Fall
Seed Depth: 1/8 Inch
Days to Emerge: 7 to 14

VL374 Pepper Grass Cress (Lepidium sativum)

A heirloom 1 foot tall plant with lacy looking young foliage and seedlings are used in salads, stuffing or as a garnish. This herb has ruffled leaves with a peppery and refreshing flavor. Makes a good substitute for watercress in spring and fall.
Roots, seeds and leaves are used as a spicy condiment. Plant seeds thickly in spring and reseed biweekly for fresh greens.
It is cold tolerant and easy to transplant. Discontinue through hot summer weeks and resume seeding in late summer in light shade. Harvest entire plant at 6-12 inches. Grow sprouts indoors through winter on blotter paper.
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