John Myers
Cress (English Cress, French Cresson, Italian Crescione, Spanish Berros) or also called garden cress, comes from the cruciferous family. It is an annual plant, which usually does not grow out, but is harvested as a shoot at a very early stage. Cress is undemanding and easy to cultivate. It can be grown in small pots in bright places all year round. You don’t necessarily need soil. The seeds also sprout on cotton wool, fleece or kitchen paper.
Origin
The cress comes from North and East Africa and Southwest Asia. As a cultivated plant, it is grown in special horticultural businesses. It is grown here all year round. Garden cress or rocket seedlings are usually sold with the seedbed. The seedbed consists exclusively of natural raw materials and can also be disposed of in the compost.
Season
Cress is an undemanding annual plant with a very short cultivation time of 10 days. It can be sown all year round on the windowsill and in the garden from March to September. When the plants are about 4 cm high, they can be used for salads or sauces.
Taste
The taste of cress is strong and spicy, it is reminiscent of hot and spicy radish.
Use
The leaves are mainly eaten raw and give e.g. B. fresh salads a pleasantly spicy note. Its taste also comes into its own as a spread or as a refinement for soups, quark, and potato dishes. Cress combines well with apples, oranges, tangerines, and lemons. In principle, however, the cress should only be used sparingly so that its sharpness has a refreshing effect and does not drown out other ingredients.
Storage
Cress will keep in the fridge for 3-4 days. It should be kept slightly moist.
