Garden cress

Lore & Background

Garden cress is an annual plant that can reach a height of 60 cm, with many branches on the upper part. Its white to pinkish flowers are only 2 mm across, clustered in small branched racemes. Cultivation is practical on both mass and individual scales, and it is suitable for hydroponic cultivation in slightly alkaline water. Edible shoots are typically harvested one to two weeks after planting, when they are 5–13 cm tall.

Reader's Guide

Garden cress is significant as a high-nutrient food when consumed raw, containing substantial content of vitamins A, C, and K, as well as several dietary minerals. In a 100-gram reference quantity, raw cress supplies 134 kilojoules of food energy and provides high levels of vitamin K (516% DV), vitamin C (83% DV), and vitamin A (43% DV). Among dietary minerals, manganese levels are high (26% DV), while potassium and magnesium are in moderate content. Its culinary uses include addition to soups, sandwiches, and salads for its tangy flavor, and it is also eaten as sprouts. In the United Kingdom, cut cress shoots are commonly used in sandwiches with boiled eggs and mayonnaise. The plant is also used in Ayurveda, where it is known as chandrashoor, and its seeds are used in traditional medicine. Additionally, L. sativum is often used in school biology experiments due to its fast germination and development on damp paper or cotton.

Did You Know?

• Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma.
• Raw cress supplies 134 kilojoules (32 kilocalories) per 100 grams and is 89% water.
• Edible shoots are typically harvested one to two weeks after planting, when they are 5–13 cm tall.
• In the United Kingdom, cut cress shoots are commonly used in sandwiches with boiled eggs and mayonnaise.