Garden cress
| Garden cress | |
|---|---|
 |
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| Young plants | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Brassicales |
| Family: | Brassicaceae |
| Genus: | Lepidium |
| Species: | L. sativum |
| Binomial name | |
| Lepidiumus sativum L. |
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Garden cress (Lepidiumus sativum) is a rather fast-growing, edible herb that is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepper grass, pepperwort or poor person's pepper.[1][2]
This annual plant can reach a height of 60 cm (~24 inches), with many branches on the upper part. The white to pinkish flowers are only 2 mm (1/12 of an inch) across, clustered in branched racemes.[3][4]
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[edit] Garden cress in agriculture
Garden cress is commercially grown in England, France, the Netherlands and Scandinavia.[5]
Agriculturally, cress is considered[who?] among the most important species of the genus of the family of mustards. Cultivation of garden cress is practical on both mass scales and on the individual scale. Garden cress is suitable for hydroponic cultivation and thrives in slightly alkaline water. In many local markets, the demand for hydroponically grown cress can exceed available supply, partially because cress leaves are not suitable for distribution in dried form, so can be only partially preserved. Consumers commonly acquire cress as seeds or (in Europe) from markets as boxes of young live shoots.[5]
Edible shoots are typically harvested in one to two weeks after planting, when they are 5–13 cm (2 - 5 inches) tall.[6]
[edit] Cress in cookery
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 134 kJ (32 kcal) |
| Carbohydrates | 5.5 g |
| - Dietary fiber | 1.1 g |
| Fat | 0.7 g |
| Protein | 2.6 g |
| Vitamin A equiv. | 346 μg (43%) |
| Folate (vit. B9) | 80 μg (20%) |
| Vitamin C | 69 mg (83%) |
| Calcium | 81 mg (8%) |
| Iron | 1.3 mg (10%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
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Garden cress is added to soups, sandwiches and salads for its tangy flavor.[6] It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon).[5] In England, cut cress shoots are commonly used in sandwiches with boiled eggs, mayonnaise and salt.
[edit] Other uses
Garden cress, known as chandrashoor, and the seeds, known as halloon[7] in India, are commonly used in the system of ayurveda to prevent postnatal complications.[citation needed]
Cress may be given to pet birds, such as budgerigars, for a healthy and fresh treat.[citation needed]
Lepidium sativum seeds are used medicinally for indigestion and constipation.[8]
[edit] References
- ^ Cassidy, Frederic Gomes and Hall, Joan Houston. Dictionary of American regional English, Harvard University Press, 2002. Page 97. ISBN 0-674-00884-7, 9780674008847
- ^ Staub, Jack E, Buchert, Ellen. 75 Exceptional Herbs for Your Garden Published by Gibbs Smith, 2008. ISBN 1-4236-0251-X, 9781423602514
- ^ Vegetables of Canada. Published by NRC Research Press. ISBN 0-660-19503-8, 9780660195032
- ^ Boswell, John T. and Sowerby, James. English Botany: Or, Coloured Figures of British Plants. Robert Hardwicke, 1863. Page 215.
- ^ a b c Vegetables of Canada. NRC Research Press. ISBN 0-660-19503-8, 9780660195032
- ^ a b Hirsch, David P.. The Moosewood Restaurant kitchen garden: creative gardening for the adventurous cook. Ten Speed Press, 2005. ISBN 1-58008-666-7, 9781580086660
- ^ http://www.organicindia.com/PR_OH_chandrashoor.php
- ^ Najeeb-Ur-Rehman , Mehmood MH, Alkharfy KM, Gilani AU, "Prokinetic and laxative activities of Lepidium sativum seed extract with species and tissue selective gut stimulatory actions. J Ethnopharmacol. 2011 Feb 2;
