Cress
Cress
Cress (/krɛs/), also known as garden cress to distinguish it from similar plants also referred to as cress (from old Germanic cresso which means sharp, spicy), is a rather fast-growing, edible herb.
Description
Cress is a plant that is closely related to mustard, watercress, and radish. It is scientifically known as Lepidium sativum and is characterized by its peppery, tangy flavor. It is native to the Middle East and is popular in regional cuisine.
Uses
Cress is commonly used in sandwiches and salads due to its unique flavor. It is also used in traditional medicine for its high content of vitamin C and iron. In addition, it is often grown in homes and classrooms for educational purposes due to its rapid growth.
Cultivation
Cress can be grown both indoors and outdoors. It prefers a well-drained soil and plenty of sunlight. The seeds should be sown shallowly and kept moist until germination. Cress can be harvested as soon as 1-2 weeks after sowing, when the plants have developed at least two true leaves.
Health Benefits
Cress is rich in many vitamins and minerals, including vitamin C, vitamin A, vitamin K, and iron. It is also a good source of dietary fiber. These nutrients contribute to the overall health benefits of cress, which include improved digestion, strengthened immune system, and enhanced eye health.
See Also
External links
- Medical encyclopedia article on Cress
- Wikipedia's article - Cress
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