An Insight into the Types of Cress

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From many applications in medicine in promoting ones health the Cress plant certainly has its uses. But the most common use of the plant is away from supplementary remedies and into our mouths. Cress sets itself apart from others because of its peppery, distinctive flavor and appealing aroma. That is why with its low-carb high nutrient content it is excellent to be used along with foods especially in salads and sandwiches. To those who want to follow a diet program Cress goes well with diets.

The Cress plant refers to any of the various edible and fast growing herbs that are plants botanically belonging to the mustard family. This means that Cress is just a general term and there are different divisions of cress. Looking at it there are several plants that can be classified under Cress, the basic type of this are: broadleaf cress, winter cress, and nasturtium, landcress.

Broadleaf cress – Also called as “Watercress”. It is the type that grows naturally in water like streams and rivers. So that the maximum benefits would be derived from the plant it is harvested before its tiny white flower buds grow out.

It is said to avoid baldness when used, as well as strengthens the kidney in its functions and in turn helps take away pollutants in the blood.

Winter cress – It is a plant that can survive the cold when its winter time. Growing quickly it matures into dandelion-like russets that is used in salads or to add a little nippy flavor to mixed vegetables for cooking. In addition it is also a good source of vitamin C.

Nasturtium – It can be said that it is somewhat a cress and in some cases not. This is because Nasturtium does not belong to the same family as broadleaf cress but it has similar peppery taste to it. Its flowers are sometimes scarlet or yellow.

Landcress – Unlike broadleaf cress they grow on land instead of water. It is a plant that has been used in salads since the 17th century which is best harvested when they are still young and small.

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Occupation: Nutritionist
The author is a nutritionist and is currently working for a non-profit health care corporation. For more information about the topic, visit the following link:

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