| Garden Cress | |
|---|---|
| Young plants | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Brassicales |
| Family: | Brassicaceae |
| Genus: | Lepidium |
| Species: | L. sativum |
| Binomial name | |
| Lepidium sativum L. |
|
Garden cress (Lepidium sativum) is a fast-growing, edible herb that is botanically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepper grass, pepperwort or poor man's pepper.[1][2]
This annual plant can reach a height of 60 cm (~24 inches), with many branches on the upper part. The white to pinkish flowers are only 2 mm (1/12 of an inch) across, clustered in branched racemes.[3][4]
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Garden Cress is commercially grown in England, France, the Netherlands and Scandinavia.[5]
Agriculturally, cress is considered among the most important species of the genus of the family of mustards. Cultivation of garden cress is practical on both mass scales and on the individual scale. Garden cress is suitable for hydroponic cultivation and thrives in water that is slightly alkaline. In many local markets the demand for hydroponically-grown cress far exceeds available supply. This is partially because cress leaves are not suitable for distribution in dried form, and thus can be only partially preserved. It is common for the consumer to acquire cress as seeds or (in Europe) from markets as a box of young live shoots.[5]
Edible shoots are typically harvested in 1 – 2 weeks, when they are 5–13 cm (2 - 5 inches) tall.[6]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 134 kJ (32 kcal) |
| Carbohydrates | 5.5 g |
| - Dietary fiber | 1.1 g |
| Fat | 0.7 g |
| Protein | 2.6 g |
| Vitamin A equiv. | 346 μg (43%) |
| Folate (vit. B9) | 80 μg (20%) |
| Vitamin C | 69 mg (83%) |
| Calcium | 81 mg (8%) |
| Iron | 1.3 mg (10%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
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Garden Cress is added to soups, sandwiches and salads for its tangy flavor.[6] It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon).[5] In England cut cress shoots are commonly used in sandwiches with boiled eggs, mayonnaise and salt.
Garden cress is known as 'Chandrashoor', and the seeds are known as 'Halloon'[7] in India and is commonly used in the system of ayurveda to prevent postnatal complications.
Cress may be given to pet birds such as budgerigars for a healthy and fresh treat.
Lepidium sativum seeds are used medicinally for indigestion and constipation.[8]