The garden cress comes from the cruciferous family. The stems are bare, bluish green and branched upwards. The white to pink flowers grow numerous and form pods. The annual, herbaceous plant reaches a height of up to 50cm.
Garden cress tastes very hot raw due to the content of mustard oil glycosides. The taste of the garden cress is reminiscent of the taste of radish. The seedlings of the garden cress are often used. These are harvested about a week after sowing.
Garden cress is high in vitamin C and contains bitter substances.
Cooking and kitchen use:
Garden cress is used for cold spreads, especially for cream cheese and quark spreads. But also as an addition to salads and as a garnish and flavoring agent for warm dishes such as vegetable soup or egg dishes. Garden cress tastes particularly good on lard and buttered bread.
Soups: cress soup, cold vegetable bowls
Eggs: Cold egg dishes: hard-boiled, filled, cocktails
Vegetables: leaf salads of all kinds, cress salads, part of potato salads, with radish salads
Sauces: cold sauces, mayonnaise, herb sauce, cress foam sauce
Other: cress bed for eggs, fish and meat
All types of cress are only available fresh in stores.