Kresse

Kresse, commonly known as garden cress, is Lepidium sativum, an annual herb in the Brassicaceae family. It is cultivated for its crisp, peppery leaves and tender shoots, which are eaten fresh in salads, sandwiches, and as a garnish. The plant forms slender stems with small, rounded leaves and white four-petaled flowers when mature. It is distinct from watercress, which is Nasturtium officinale.

Growth and cultivation: Garden cress germinates quickly, often within two to three days, and is typically ready to harvest 10 to 14 days after sowing. It prefers bright light and cooler temperatures. It can be grown in shallow trays, pots, or directly in soil. The medium should be kept evenly moist and well drained. Germination requires light, so seeds should not be heavily covered. To harvest, shoots are cut just above the base, allowing for possible light regrowth in some setups.

Culinary uses: Cress adds peppery brightness to dishes and is commonly used in salads, sandwiches, soups, and as a fresh garnish. It can be grown indoors year-round in trays and dries quickly if not kept moist.

Nutrition and properties: Garden cress is low in calories and provides vitamins A, C, and K, as well as minerals such as calcium and iron. Its pungent flavor makes small amounts flavorful without added salt or fat.

History and terminology: The German name Kresse corresponds to garden cress. Cultivation of cress dates back to ancient Europe and Asia, where it was valued as a fast-growing spice and garnish.