Lepidium sativum

Lepidium sativum, also known as garden cress, is a fast-growing, edible herb that is botanically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. It is a member of the Brassicaceae family, the family of cabbage and radish.

Description

Lepidium sativum is an annual plant with white to pinkish flowers that are small and clustered. The plant typically grows to a height of 20–50 cm, and has a branching stem. The leaves are compound and lobed, the upper ones being sessile, and the lower ones possessing petioles.

Cultivation

The plant is cultivated worldwide as a salad herb and is used in traditional herbal medicine. It prefers a sandy, well-drained soil and a sunny position. The seeds are sown in August and the plant is harvested from April.

Uses

Lepidium sativum is used in salads and sandwiches, similar to alfalfa sprouts. It is also known for its medicinal properties, and is used in Ayurveda for its vitamin C and iron contents. The seeds are used in the treatment of asthma, coughs and chest congestion.

Nutritional Value

The plant is rich in vitamin C, vitamin A, calcium and iron, as well as dietary fiber. It also contains various other beneficial compounds such as glucosinolates and flavonoids.

In Traditional Medicine

In traditional medicine, Lepidium sativum is used to treat a variety of ailments. It is used as a remedy for minimizing asthma symptoms and improving lung function, and is also used to treat constipation, scurvy, and skin diseases.

See Also

• List of culinary herbs and spices
• List of companion plants
• List of beneficial weeds