Cress (Lepidium sativum), sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress is a rather fast-growing, edible herb.
Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavour and aroma.
Garden cress is commercially grown in England, France, the Netherlands, and Scandinavia
Garden cress is added to soups, sandwiches and salads for its tangy flavour. It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon). In the United Kingdom, cut cress shoots are commonly used in sandwiches with boiled eggs, mayonnaise and salt.
Medicinal uses :
Garden cress, known as chandrashoor, and the seeds, known as aaliv in Marathi, or halloon in India, are commonly used in the system of Ayurveda.
Peppery, tangy flavour and aroma.
Other names :
In some regions, garden cress is known as mustard and cress, garden pepper cress, pepperwort, pepper grass, curly cress or poor man’s pepper.