Cress (Lepidium sativum), now and again alluded to as nursery cress (or wavy cress) to separate it from comparable plants additionally alluded to as cress (from old Germanic cresson which implies sharp, fiery), is a somewhat quickly developing, consumable herb.
Nursery cress is hereditarily identified with watercress and mustard, sharing their peppery, tart flavor, and fragrance. In certain locales, garden cress is known as mustard and cress, garden pepper cress, pepperwort, peppergrass, or helpless man's pepper.
This yearly plant can arrive at a tallness of 60 cm (24 in), with numerous branches on the upper part. The white to pinkish blossoms are just 2 mm (1⁄12 in) over, grouped in little extended racemes. At the point when expended crude, cress is a high-supplement food containing the generous substance of nutrients A, C, and K, and a few dietary minerals.
The development of nursery cress is useful both on mass scales and on the individual scale. Nursery cress is appropriate for hydroponic development and flourishes in marginally antacid water. In numerous neighborhood advertisements, the interest for hydroponically developed cress can surpass accessible gracefully, in part since cress leaves are not reasonable for circulation in dried structure, so they must be incompletely protected. Purchasers normally gain cress as seeds or (in Europe) from business sectors as boxes of youthful live shoots.