Cress (Lepidium sativum), sometimes referred to asgarden cress (or curly cress) to distinguish it fromsimilar plants also referred to as cress (from Old Englishcresse), is a fast-growing, edibleherb.
Garden cress is genetically related towatercress andmustard, sharing their peppery, tangy flavour and aroma. In some regions, garden cress is known asmustard and cress,garden pepper cress,pepperwort,pepper grass, orpoor man's pepper.[2][3]
Thisannual plant can reach a height of 60 cm (24 in), with many branches on the upper part. The white to pinkish flowers are only 2 mm (1⁄16 in) across, clustered in small branchedracemes.[4][5]
Cultivation of cress is practical both on mass scales and on the individual scale. Garden cress is suitable forhydroponic cultivation and thrives in slightlyalkaline water. In many local markets, the demand for hydroponically grown cress can exceed available supply, partially because cress leaves are not suitable for distribution in dried form, so they can only be partially preserved. Consumers commonly acquire cress asseeds or (in Europe) from markets as boxes of young live shoots.[6]
Edible shoots are typically harvested in one to two weeks after planting, when they are 5–13 cm (2–5 in) tall.[7]
Garden cress is added to soups, sandwiches and salads for its tangy flavour.[7] It is also eaten assprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon).[6] In theUnited Kingdom, cut cress shoots are commonly used in sandwiches with boiledeggs andmayonnaise.[8][9][10]
Raw cress is 89% water, 6%carbohydrates (including 1%dietary fiber), 3%protein and less than 1%fat (table). In a100-gram (3+1⁄2-ounce) reference quantity, raw cress supplies 134 kilojoules (32 kilocalories) offood energy and numerous nutrients in significant content, includingvitamin K (516% of theDaily Value, DV),vitamin C (83% DV) andvitamin A (43% DV). Among dietary minerals,manganese levels are high (26% DV) while several others, includingpotassium andmagnesium, are in moderate content (table).
Garden cress, known aschandrashoor, and the seeds, known asaaliv or aleev in Marathi, orhalloon[13] in India, are commonly used in the system ofAyurveda.[14] It is also known asasario in India[15] and the Middle East where it is prized as a medicinal herb, calledhabbat al hamra (literally red seeds) in Arabic.[16] In theArabian Peninsula, the seeds are traditionally mixed with custard to make a hot drink.[17]
L. sativum is often used in experiments to teach biology to students in schools. The plant grows readily on damp paper or cotton, and its fast germination and development time makes it useful in demonstrating plant growth.[18][19]
