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Cress includes many types of this herb from true watercress through to French cress, a land cress. There are many varieties of cress, but all have a sharp, mustard and pepper taste.

Cress does not enjoy being dried, so should always be eaten fresh. Either grow them yourself on your window cill or buy fresh and keep stored at room temperature with its roots in cold water and leaves exposed.

Its delicate piquancy gives a decent kick that works well in salads, in egg and cress sandwiches, or try in quiches instead of spinach for a pleasant bite. But cress is perhaps best known for soups: potage au cresson or minestrone.


Further reading

  • Hemphill, I., Hemphill, K. (2014) The Spice and Herb Bible, Robert Rose. ISBN 9780778804932.
  • Norman, J. (2015) Herbs & Spices: The Cook's Reference, DK Publishing. ISBN 9781465435989.