cress

Cress is a common name for several edible plants in the Brassicaceae family. The two best-known are garden cress (Lepidium sativum) and watercress (Nasturtium officinale, sometimes placed in the genus Rorippa as Rorippa nasturtium-aquaticum).

Garden cress is an annual herb characterized by slender, hollow stems and small, peppery leaves. Watercress is a semi-aquatic perennial that typically forms mats along streams and damp areas, with rounded to lobed leaves and a sharp, peppery flavor.

Cultivation and growing conditions vary. Garden cress grows rapidly in moist, fertile soil or on damp media and can be harvested in about two to three weeks after sowing. Watercress requires a constant supply of clean water and ample moisture; commercial production often uses shallow beds or hydroponic systems to maintain water quality and aeration.

Culinary uses and nutrition: both varieties are used in salads, sandwiches, garnishes, and soups. They are low in calories and provide vitamins A, C, and K, as well as minerals such as calcium and iron. They contain glucosinolates, compounds that contribute to their distinctive peppery taste and may have various health effects.

Safety and notes: because high vitamin K can affect anticoagulant medications, individuals on such therapy should monitor intake. To avoid contaminants, harvest from clean sources and wash thoroughly. Etymology: “cress” refers to several related species within Brassicaceae; the two most common edible forms are Lepidium sativum and Nasturtium officinale.