Understanding the Different Types of Cress
Before diving into recipes, it's important to know the key varieties of cress, as their flavor and texture differ slightly.
- Garden Cress (Lepidium sativum): Often sold as microgreens, garden cress has small, clover-like leaves with a piquant, horseradish-like bite. It is best eaten young and raw, as the flavor intensifies and becomes more peppery with age.
- Watercress (Nasturtium officinale): An aquatic plant with round leaves and hollow stems, watercress is known for its distinctive, slightly bitter, and peppery flavor. It is versatile and can be enjoyed both raw and cooked. It's often found in bunches with its roots attached.
- Upland Cress (Barbarea verna): Also called American Cress, this variety has deeply lobed leaves and a strong, peppery flavor similar to watercress. It grows in soil rather than water and can become bitter once it flowers.
How to Eat Cress Raw: Adding a Peppery Kick
Eating cress raw is the best way to enjoy its fresh, spicy flavor profile. It can be added to countless dishes to provide a layer of vibrant taste and texture.
In Salads and Sandwiches
Raw cress is most famously used in sandwiches and salads. For sandwiches, the classic combination of egg salad with garden cress is a timeless favorite. The peppery leaves cut through the richness of the egg and mayonnaise, providing a satisfying contrast. In salads, you can use watercress or garden cress as the primary green or mix it with milder lettuces for a flavor boost.
As a Garnish or Topping
Use cress as a fresh garnish to add color and flavor. It is an excellent topping for soups, like a chilled pea or potato soup, and can be sprinkled over scrambled eggs or omelets. You can also finely chop cress and stir it into a cream cheese spread or blend it into a spicy green goddess dip.
Cooking with Cress: Mellowing the Flavor
Cooking cress, like spinach, will mellow its peppery flavor and provide a different texture. It can be incorporated into soups, stews, or stir-fries.
Sautéing or Wilting
To wilt cress, you can simply add it to a pan with a little oil or butter and sauté it briefly, as you would with spinach. A simple sauté with garlic and a splash of water is a popular way to enjoy it as a side dish. The leaves will wilt quickly, so it's best to add them near the end of the cooking process to retain some texture and nutrients.
Soups and Sauces
Watercress soup is a well-known dish that takes advantage of the green's subtle flavor once cooked. Blending wilted watercress with potatoes and cream creates a vibrant, flavorful soup. For sauces, you can make a cress pesto by blending it with olive oil, nuts, and garlic, or stir it into a white sauce for added depth.
Culinary Pairings for Cress
Cress has a strong flavor profile that pairs well with a variety of foods, balancing its pungency with other ingredients. Some excellent flavor partners include:
- Eggs: Omelets, scrambled eggs, and egg salad are classic companions for cress.
- Potatoes: Adding cress to a potato and leek soup or serving it with roasted potatoes works beautifully.
- Cheese: Goat cheese and other creamy, tangy cheeses complement the spicy notes of cress.
- Mushrooms: The earthy flavor of mushrooms is a great match for cress.
- Roasted Meats: Use cress as a bed for roast beef or chicken; the wilted leaves will absorb the juices and add flavor.
- Seafood: Pair with fish like salmon or trout, or use it in a tuna salad sandwich.
Comparing Common Cress Varieties
| Feature | Watercress | Garden Cress | Upland Cress |
|---|---|---|---|
| Flavor Profile | Peppery, slightly bitter | Piquant, horseradish bite | Strong, peppery, can become bitter |
| Best Used Raw | Excellent for salads and sandwiches | Ideal for garnishes and microgreens | Good for mixed greens; use before flowering |
| Best Used Cooked | Perfect for soups and sauces | Less common, but can be wilted | Add to stir-fries or as a wilted green |
| Growing Conditions | Aquatic or moist soil | Soil or absorbent material | Cool, damp soil |
How to Prepare and Store Fresh Cress
To make your cress last, proper preparation and storage are key.
- Wash thoroughly: Wash cress under cool running water just before using it to remove any dirt. If you're using bunched watercress, inspect it for bugs and remove any tough stems.
- Trim: Snip off the roots or any damaged, yellowing leaves. For bunched watercress, trim the lower, tougher part of the stems.
- Store properly: To prolong freshness, store cress in a sealed bag in the refrigerator for a few days. For bunched cress, you can stand the stems in a jar of water and cover the leaves with a plastic bag before refrigerating, similar to storing fresh herbs.
Beyond the Leaves: Eating Cress Seeds
While the leaves are the most common part consumed, the seeds of garden cress are also edible and nutritious. Garden cress seeds are a source of protein, fiber, and essential fatty acids and have been used for their health benefits in traditional medicine. They can be consumed in various ways:
- Soaked: Soaked seeds swell and form a mucilaginous coating, which can be added to drinks or desserts.
- Roasted and ground: The roasted and ground seeds can be incorporated into traditional food preparations, snacks, and bakery goods.
- Supplement: The seeds can be used to make iron-rich formulations, often to help with anemia.
Conclusion: Making Cress a Kitchen Staple
Cress is a surprisingly versatile ingredient that goes beyond a simple garnish. Whether you prefer the sharp bite of raw leaves in a classic egg sandwich or the mellow warmth of a cooked soup, cress offers a nutritious and flavorful addition to your meals. By exploring the different varieties and cooking methods, you can easily make this peppery green a regular part of your culinary repertoire. The key is to experiment with its unique flavor and discover the many ways it can enhance your favorite dishes.
