Cress is a group of peppery greens more commonly grown and used in Europe in salad mixes, sandwiches, soups, and garnishes. There are three main types of edible cress, each unique in shape, texture, and growing requirements. Watercress is by nature a semi-aquatic plant long cultivated in milder regions of the world as a perennial, and increasingly indoors as well, most often hydroponically. Garden cress, offered in both organic and conventional forms, is the fast-growing form most typically produced in controlled-environment agriculture. Upland (or land) cress, has an extended harvest window under average field conditions, and is slower growing and sharper in flavor than other cresses, as it has a lower water content.
Gourmet salad and sandwich vegetable, exceptional nutritional value.
Gourmet salad and sandwich vegetable.
Similar to watercress, but easier to grow in the field.
Similar to watercress, but easier to grow.
Fancy crinkled leaves add texture, loft, and peppery flavor to salads.
Fancy crinkled leaves.