A hot, spicy watercress flavor, can be used in sandwiches, salads, cooked like spinach or used in soup. The leaves taste much hotter in the summer. Young leaves are eaten raw, sprouts, cooked or used as a seasoning. Land cress is considered a satisfactory substitute for watercress. The seed can be sprouted and added to salads. Also known as Land cress, bank cress, black wood cress, Belle Isle cress, Bermuda cress, early yellowrocket, early wintercress, scurvy cress, and upland cress. Synonyms include Barbarea praecox and Lepidum nativum. Tags: Color: Green, Season: Spring Fall Winter.
It is native to southwestern Europe, but is also cultivated in Florida. As it requires less water than watercress, it is easier to cultivate. Land cress has been cultivated as a leaf vegetable in England since the 17th century. Delicious cress recipes