Introduction:
Garden cress is an undemanding plant that grows up to 50 cm high. In the kitchen, the sprouts of garden cress, which taste intense and pungent, a little like mustard, are used.
Use/Preparation:
The small leaves are usually eaten raw and add a spicy note to (butter) bread, salads, soups or herb curd.
Health:
The sprouts are rich in iron, calcium, vitamin A, vitamin C, carotene and mustard oil glycosides, which give cress its typical pungent taste. The digestion-regulating and antimicrobial effect of cress can help with stomach upset and diarrhoea. Due to its diuretic effect, it is helpful for urinary tract infections.
Alternatives:
Radish or radish sprouts also have some pungency. Rocket, with its spicy, pungent and nutty flavour, can be used as an alternative to garden cress in salads or sandwiches.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 32/134 |
| Fat | 0,7 g |
| Healthy fatty acids | 0 |
| Carbohydrates | 5,5 g |
| Sugar | 4,4 g |
| Protein | 2,6 g |
| Salt | 0 g |
