Lepidium sativum
Cress
Explore the size, hardiness, soil, light, edible uses and harvest period of Lepidium sativum.
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Full sun, Partial shade
Usage properties
Leaves, Oil, Condiment
Oil
Description
Young leaves can be eaten raw or cooked. They have a spicy flavor, similar to watercress, and are a great addition to salads in small quantities. The roots of this plant are used as a spice and have a sharp taste, but they are quite small and have a woody texture. Fresh or dried seed pods can serve as a sharp flavoring. The seeds can be sprouted by giving them little light until the shoots are a few centimeters long, after which they can be added to salads. The sprouting process takes about 7 days, and the shoots have a pleasantly spicy flavor. Edible oil can be obtained from the seeds.