Cress

Cress not to be mistaken with Watercress, however both are from the same family of Herbs, is usually eaten when it is still small. This edible Herb pack a punch in terms of pepperiness. Its name derived from the old Germanic word 'Cresso', which means sharp and spicy. The French call that Herb 'Cresson'.

Growing Cress is relatively easy.

Cress is a fast growing Herb which does not require a lot of attention apart for regular clean Water. It can easily grow on one's windowsill. When the shoots have dropped the shells of their Seeds to release fully the Leaves, you can wait about 3 to 5 days before being able to eat the Cress. If the tangy Cress is eaten whilst small it can reach a height of 60 centimetres otherwise.

It's Culinary use is mainly in Sandwiches, Salad, Soups and Sauces. One most famous British Sandwich is the Eggs and Cress. It is a classic indeniably which was mentionned in the Cook Book of Fannie Farmer of Boston (USA) in 1896. Enid Blynton mentioned the Egg and Cress Sandwich in her story 'The Little Lord Fauntelroy'.

Egg and Cress Sandwiches.

Those Sandwiches are often eaten either for Lunch or for Tea. Very fashionable in the late 1800's  up until now, it has an enduring presence. One point to make is that from all the Sandwiches available for grabing a Lunch for workers it might usually be the only Vegetarian option on offer. But another possibility is to improve the Egg and Cress Sandwich by a few little twicks which can simply be the choice of Bread for exemple.

 The Egg and Cress Salad Sandwich with Soft hard boiled Eggs.

Cress is not only well like because of its punchy pepperiness and tang but also because it is simply healthy eaten raw. This little Herb is pack full of Vitamins: A, C and K. This is not forgetting  that Cress does have High Nutrients content but also dietary Minerals. For health conscious individuals it is a Herb of choice.

Healthy Cucumber Salad with Cress and Flax Seeds upon shreds of White Cabbage and served with a drizzle of extra Virgin Olive Oil.