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
Culinary uses: Cress adds peppery brightness to dishes and is commonly used in salads, sandwiches, soups, and
Nutrition and properties: Garden cress is low in calories and provides vitamins A, C, and K, as
History and terminology: The German name Kresse corresponds to garden cress. Cultivation of cress dates back