Tag: Upland cress

While both share a similar pungent, peppery flavor and belong to the same plant family, cress and watercress are not the same plant. The term "cress" can refer to several related plants, including garden cress and land cress, while watercress is a distinct aquatic species with its own unique characteristics.

While both belong to the nutrient-rich Brassica family, watercress (Nasturtium officinale) and upland cress (Barbarea verna) are from different plant genera. This botanical distinction leads to key differences in their growing habits, flavor profiles, and culinary applications, making them suitable for different recipes and growing conditions.

While both watercress and land cress are peppery, nutritious members of the mustard family, their most significant difference lies in their habitat. Watercress is a semi-aquatic plant that thrives in flowing water, while land cress grows happily in soil. This fundamental distinction leads to variations in their cultivation, flavor, and culinary applications.

According to preliminary research released in 2010, upland cress is the best source of phenethylisothiocyanate, a compound found to be effective against chronic inflammation. But beyond its unique phytonutrient profile, what is upland cress used for in the kitchen, and how can you add this powerhouse green to your nutrition diet?