Showing Food Garden cress
| General Information | |||||||||||
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| Name | Garden cress | ||||||||||
| Scientific Name | Lepidium sativum | ||||||||||
| Description | Garden cress (Lepidium sativum) is a fast-growing, edible herb native to Europe and Western Asia. It is widely consumed in the United Kingdom, Europe, and the Middle East. The herb is used in various culinary dishes, including soups, sandwiches, and salads, where it adds a peppery, tangy flavor and aroma. The color of garden cress is green, with a pungent, peppery taste and a fresh, green odor. It is rich in vitamins A, C, and K, and several dietary minerals, making it a nutritious addition to meals. The most notable chemical in garden cress is glucosinolate, which has been linked to several health benefits, including anti-inflammatory and anti-cancer properties (PMID: 35937400, PMID: 35096265). The herb has medicinal uses, including treating respiratory issues and as a diuretic. Industrially, garden cress is used as a spice and a food additive. A peculiar mode of preparation is using the fresh or dried seed pods as a peppery seasoning, and in the United Kingdom, it is commonly used in sandwiches with boiled eggs, mayonnaise, and salt. | ||||||||||
| Primary ID | FOOD00099 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Vegetables | ||||||||||
| Sub-Group | Leaf vegetables | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Brassicales | ||||||||||
| Family | Brassicaceae | ||||||||||
| Genus | Lepidium | ||||||||||
| Species | sativum | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 22978 | ||||||||||
| Wikipedia ID | Garden cress | ||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||