Garden cress

Garden Cress

Garden cress (Lepidium sativum), also known as mustard and cress, garden pepper cress, pepperwort, or pepper grass, is a fast-growing, edible herb that is botanically related to watercress and mustard, sharing their peppery, tangy flavor and aroma.

Pronunciation

Garden cress: /ˈɡɑːrdn kres/

Etymology

The term "cress" is derived from the Old English word cærse, which is related to the Old High German word kresso, meaning "sharp, spicy". The prefix "garden" is used to differentiate it from similar plants that are found in the wild.

Description

Garden cress is a perennial plant that can reach up to 50 cm in height. It has small, white to pinkish flowers and deeply lobed leaves. The seeds are small, round, and dark brown or black. The plant is native to the Middle East and is widely cultivated in many parts of the world for its edible leaves and seeds.

Culinary Uses

Garden cress is used in a variety of culinary applications. The leaves and stems can be eaten raw in salads or used as a garnish. They can also be cooked and used in soups, sauces, and stir-fry dishes. The seeds can be ground into a powder and used as a spice or condiment.

Medicinal Uses

In traditional medicine, garden cress has been used to treat a variety of ailments. It is believed to have diuretic, expectorant, and aphrodisiac properties. It is also used to treat vitamin C deficiency, as it is high in this nutrient.

Related Terms

• Watercress
• Mustard
• Herb
• Salad
• Soup
• Sauce
• Stir-fry

External links

• Medical encyclopedia article on Garden cress
• Wikipedia's article - Garden cress

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