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generally sown in July or August and served as a cooked green. Either kind can be harvested as quickly as 10 days after planting. To harvest cress, most people clean it initially in the field, picking it over well and discarding any tough or brown leaves. Cut the bigger stems away from the bunch and cut off any tough or woody parts of the stalk.
Some people cook it first until tender and then cook again in a fresh pot of water with bacon or other meat. You can also fry bacon until crisp, add water and cook the greens in this.
Or put a piece of pork or country ham bone in a pot of water and simmer until the meat on the bone is completely done. Remove the meat, add the greens to the broth and cook until tender. The amount of water needed and time of cooking depends on the amount and tenderness of the greens.
Some people let the greens set in the broth for a while before reheating and serving.
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