|
Lepidium sativum, also known as garden cress, curled grass or pepper grass is a grass like plant that originated in the Eastern Mediterranean region. Seeds of the cress plant have been found in the tombs of ancient Egyptian pharaohs. Like many other vegetables in the crusiferous family, including kale, broccoli, and cabbage, cress contains glycosides and mustard oil. These substances stimulate the metabolism and kidney activity, strengthen the stomach and gallbladder. Cress is also believed to have a curative effect on joint disorders and gout.
Cress is also an important source of calcium, iron, vitamin A and vitamins C and E, which are two antixidants nutrients that help protect the cells from damage by free radicals. Garden cress can be found in most markets year round, but can be easily grown on a windowsill or in a home garden. Homegrown cress is preferred over store bought cress because of the flavor and the nutrients in it.
Garden cress is a relative of watercress, nasturtium officinale, which grows in stream eddies. Rich in beta-carotene, vitamins and minerals. The young garden cress spouts are the part that is eaten. Cress also helps to purify the blood and stimulate the appetite.
Garden cress is a cool season annual that bears white or light pink flowers in June or July. It has long leaves at the bottom of the stem and small bright green feathery-like leaves arranged on opposite sides of its stalks at the top. There are plain, broad leaf and curly varieties that differ in texture, not in taste. All types of crest have a peppery radish like flavor. Only the sprouts or the very young shoots of any of the varieties are eaten but if left too long, the cress will be tough and bitter.
Garden cress is eaten fresh. There is no need to cook it. Add cress to salads, cottage cheese, egg dishes, tomatoes, potatoes and sandwiches. Use it in place of parsley as a garnish, and delight in the taste as a breath refresher after the meal. To preserve the vitamin C in cress, do not add it to soups, sauces or clear broths until after cooking the dishes. If large quantities of garden cress are to be consumed, the mustard oil it contains may cause digestive difficulties in some people who are sensitive to it, so garden cress should be eaten in moderation.
To harvest and process garden cress in your own home:
Keep the seeds and plants evenly moist until harvest time. As garden cress is harvested so early, there is no need to fertilize the plants.
Harvest the sprouts when they are between two and four inches tall. Use kitchen shears to snip the stems, you should be able to cut the same plant back so it can regrow four to five more times before it goes to seed. Because garden cress does not store well, only snip enough for what you plan to use it for.
Garden cress prefrs semi-shade. In full sun it will turn bitter and too peppery. You can grow it in sand, peat, potting soil or even on moist paper towels on a plate. Using paper towels will provide the sprouts with fewer nitrates and well make it taste much better and less bitter. This is the best way to grow it if you plan on eating it fresh with salads, cottage cheese or as a garnish breath refreshment.
|
| |
