Vegetable

Cress

Cress refers mainly to garden cress (Lepidium sativum) and watercress (Nasturtium officinale)—small, peppery brassica leaves with a clean, mustardy heat and delicate stems. Garden cress is often sold as dense sprouted mats for egg sandwiches and garnish; watercress grows in clean flowing water and has larger, juicier leaves suited to salads and soups. Flavour is brightest raw and dulls with long cooking. British tea-time sandwiches, French potage au cresson, and Chinese stir-fried watercress show the range. Wash thoroughly (especially foraged or bunched watercress), use promptly, and keep cold and slightly damp. Avoid yellowing or slimy leaves; the pepper bite should smell fresh, not sour.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Heart

Leaf

Peel

Root

Seeds

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Upland Cress

Curly Cress

Broadleaf Cress

Lepidium sativum

Garden Cress

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

CrispFreshGreenMildPepperyPungent

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 34.4

Amount per 100 g

Total Fat 0.28 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 18.5 mg
Salt 0.05 g
Total Carbohydrate 7.42 g
Dietary Fibre 2.66 g
Total Sugars 2.98 g
Complex / starch 2.02 g
Protein 2.15 g
Water 87.7 g

Detailed nutrients

Energy 34.4 kcal
Water 87.7 g
Carbohydrates 7.42 g
- Sugars 2.98 g
  - Monosaccharides 2.08 g
  - Disaccharides 0.9 g
- Starch 2.02 g
  - Amylose 0.51 g
  - Amylopectin 1.52 g
  - Digestible Starch 1.72 g
  - Resistant Starch 0.2 g
- Fibre 2.66 g
  - Soluble Fibre 0.93 g
  - Insoluble Fibre 1.73 g
Protein 2.15 g
- Plant Protein 2.04 g
Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
  - Omega-6 0.08 g
Vitamins 106 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.52 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 24.9 µg
- Vitamin C 29 mg
- Vitamin E 0.47 mg
- Vitamin K 29 µg
Minerals 413 mg
- Major Minerals 406 mg
  - Calcium 44 mg
  - Sodium 18.5 mg
  - Potassium 344 mg
- Trace Minerals 6.3 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 29 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.52 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 24.9 · vitamin-e: 0.47 · vitamin-k: 29 ·

Minerals

Sodium: 18.48 · Potassium: 344 · Calcium: 44 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Cress.

Pairs well with

Classic and complementary matches

Bread
Butter
EggEgg and cress sandwiches
Lemon
Radish
SalmonGarnish

Usually avoid with

Often clash in flavour or tradition

History

5000 BCE

Cress was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1400

Trade, migration, and selection spread distinctive Cress types and preparations into new climates and cuisines.

1900

Modern production, storage, and transport made Cress a regular purchase far from where it is grown or raised.

2000

Cooks now treat Cress as both staple and specialty, with more attention to provenance, variety, and form.