Garden cress, raw Calories

Garden cress tastes peppery and mildly mustard-like, with a fresh, sharp finish. Its flavor can be stronger than lettuce or spinach, so taste it before adding a large handful to a dish.

Garden cress works well as a fresh topping for salads, sandwiches, eggs, and soups. Add it just before serving to preserve its texture, or stir it into a cooked dish at the end rather than simmering it.

No, garden cress and watercress are different plants. Garden cress is usually sold as small-leaved shoots with a peppery flavor, while watercress is an aquatic or semi-aquatic leafy green. They can sometimes substitute for one another, but their textures differ.

Rinse garden cress gently under cool running water, separating the leaves so grit can wash away. Drain it well or pat it dry before serving; excess water can dilute a dressing and make the leaves wilt sooner.

Keep garden cress unwashed in the refrigerator, loosely wrapped in a paper towel inside a container or bag. Wash it just before use, and discard leaves that have turned slimy, badly discolored, or unpleasant-smelling.

Yes, garden cress can be cooked, but it wilts quickly and loses some of its peppery freshness with prolonged heat. Add it to soups or hot dishes at the very end, or use it uncooked as a garnish.

Fresh garden cress has lively green, crisp leaves and a clean, peppery smell. Avoid bunches with extensive yellowing, crushed or slimy leaves, or dark, decaying stems.

Garden cress contains vitamin K, which can affect how warfarin works if your intake changes substantially. People taking warfarin should keep their vitamin K intake consistent and ask their clinician or dietitian before making a major change.

Garden cress can replace watercress in many salads, sandwiches, and garnishes, but it is smaller and often has a sharper bite. Start with a little less, then adjust to taste; for cooked recipes, add it near the end.