Cress, sometimes also known as garden cress is a fast growing edible herb, with many different culinary uses. When it’s consumed raw it’s a high nutrient food with plenty of beneficial vitamins. However, it loses most of its properties when it’s cooked.
It’s commercially grown in Europe with a much smaller production in the US, but it’s gaining popularity now when healthy dinning is much more important than it once was.
It’s mostly added to soups and salads, but it can also be a topic in sandwiches.
- Garden cress produces white or light pink flowers arranged in multi-branched terminal clusters. Flowers contain both types of reproductive organs (perfect flowers).
- Garden cress is rarely mixed with other types of plants because it emits strong odor that negatively affects growth of the nearby plants.
- It should be consumed in moderation because it prevents absorption of iodine by thyroid gland and can induce hypothyroidism