Cress is native to Europe and parts of Asia. We have mentioned several types of cresses, because it is often believed that the only one that grows is water cress, and then only in a stream. However, it can be grown successfully in soil, as long as it is kept damp and shady. All cresses have a peppery flavor.
Water cress has a creeping habit, the stalks are sappy and hollow, the small leaves are almost round, and the tiny flowers are white.
Land cress has three types, all of which can be grown in the garden or on sprouting trays, and which we can recommend. Their popular names are curled cress, American upland cress, and French cress. They are all annuals. Curled cress, when growing, looks like a fleshy-leaved parsley. The leaves are light green and the flavor is hot and sharp. American upland cress has jaggedly cut green leaves which grow from the center of the plant in thick, round layers. The flavor of this cress is typically hot. French cress differs again in appearance. The leaves are pale green with a ruffled edge and their texture is fine. This cress grows in small clumps.
Arabis caucasuca is a cress belonging to the same Cruciferae family as the other cresses described here. It is similar to watercress in appearance and flavor, the leaves being larger and closer together on the stem. This herb is used fresh and green in Iran, Iraq, and the Gulf States as a salad herb. In Arabic its name is “barbeen,” in Iranian, “shahat.”
History and mythology
Water cress is described in an early AngloSaxon herbal as being one of nine sacred herbs included in a chant sung by magicians to repel evil, especially the “loathed flying venom”. The song is thought originally to have been a heathen lay of great antiquity. The name for water cress was “stime”.
Cultivation
Water cress needs water as well as soil for growing. The water must not be stagnant, so if there is no running stream nearby, try a shallow trough for water cress. Start by sowing seeds in a prepared box in spring or autumn (fall). When the seedlings are big enough, transfer them to the trough, which is half filled with loamy soil. Place the trough under a tap in semi-shade, and as the seedlings grow, gradually fill the trough with water, tipping it away carefully about once a week and refilling with water. The more cress is cut, the more it will branch. In summer, close cutting will prevent flowering.
The land cresses are all cultivated in the same way. Sow the seed in shallow furrows straight into the garden in prepared soil, cover, and water well. As germination is rapid, the plants are ready for picking within a short time. Curled cress can be sown repeatedly throughout the year. Where winters are severe, do not sow once the frost starts. Water the plants in dry weather and if the soil is poor, dig in a little fertilizer from time to time. The best position is in semi-shade, although plants will grow in full sun if they are kept watered. There are commercial packages now on the market containing seeds and trays, which are excellent for growing cress indoors. When grown without soil, the cress is ready for cutting before it matures into a fully grown plant. The type of cress used is the choice of the manufacturer and is usually accompanied by mustard, its traditional companion.
Harvesting and processing
Cress is a difficult herb to dry for culinary use as its main contribution to a dish is its fresh flavor and appearance. For herb teas, water cress leaves may be dried on an airy rack, and when crisp, crumbled into airtight containers. Cress may be chopped finely, mixed with a little water and deep frozen in ice cube trays for use in flavoring soups and stews when added at the end of cooking time. Sprigs of cress may be wrapped in foil, sealed, and kept in the deep freeze for some weeks.
Various uses
Culinary
Cress leaves are invaluable in salads. They are excellent for garnishing. Cress sandwiches are delicious. Cress soup has an unusual and excellent flavor as well as being healthful. If you have enough cress, use it instead of spinach in a quiche.
Watercress is cultivated in southern China where it is known as “yeung choy”. It is used in salads in Thailand, Laos and Vietnam. It is used as a garnish in Japan, and is known in India as “chamsur”.
Medicinal
All cresses are rich in vitamins and minerals and contain sulfur, iron, iodine, and phosphorous. They are a natural blood purifier and are said to clear the complexion and brighten the eyes. Cress soup or “pottage” according to Dr. Culpeper was: “A good remedy to cleanse the blood in the spring, and helps head-aches . . .”
Cosmetic
As mentioned, cresses abound in vitamins and trace elements which are essential for maintaining a healthy body. If taken regularly in the form of tea, soup, or raw in salads, they clear the complexion, bring a sparkle to the eyes, and help to prevent hair from falling out.
