I've been growing land cress for a few years now. Its punchy, peppery flavour is, unsurprisingly, similar to that of its water loving relative. Which I would love to grow, but seem to be lacking a vital element for watercress growing. A stream. Although, with all the rain that we're getting this summer, who knows ...
In the kitchen, land cress and watercress are pretty much interchangeable. I mainly like to use land cress in salads, soups and sauces - land cress pesto, made with rapeseed oil and no parmesan, is fantastic for pepping up chicken or fish (here's the recipe).
