Cress (Lepidium sativum), sometimes also called garden cress is a rather fast-growing edible herb. Genetically related to watercress and mustard, garden cress is a beautiful addition to any diet. Usually eaten raw, as an addition to sandwiches, salads, eggs or soup. Its slightly peppery, tangy flavour will surely enrich every boring salad!
This inostensible, rather modest plant is very rich in nutrients and low in calories (only 32 calories in 100g!). Garden cress is especially rich in vitamin K, vitamin A and manganese to mention a few. And you can grow it at home easily, too! Normally, it takes about 1-2 weeks for it to grow.
Cress (and young oat for that matter) are traditionally sewn before Easter in Poland. The sugar or doughy lamb is then placed on the so-called łączka (little meadow), and it becomes a centrepiece of the Easter table. Cress (in Polish under the lovely name rzeżucha) is usually planted 7 days before Easter, which should give it enough time to stand proud and tall for Easter.
Below, how i always used to (and still do!) grow cress at home. Thanks Mum, for teaching me the tricks ^^
WHAT WE NEED?
HOW TO MAKE?
1. First, place the bowl on the plate, upside-down.
2. Then, cover the bowl with cotton wool.
3. Now, pour some water on it.
4. When it’s already wet, sprinkle cress seeds.
5. It should look like that, more or less ^^
Usually, it takes 5-7 days to grow garden cress. Place it somewhere warm and make sure that you water it regularly – don’t ever let the cotton wool dry out. You should check up on your cress everyday, give it some love! When the sprouts have reached about 2,5cm, they are ready to eat.
Happy Easter lovely people!