Cress (chandrasoor)

Cress (Lepidium sativum), sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress is a rather fast-growing, edible herb.
Garden cress is commercially grown in England, France, the Netherlands, and Scandinavia

Culinary use:
Garden cress is added to soups, sandwiches and salads for its tangy flavour. It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon). In the United Kingdom, cut cress shoots are commonly used in sandwiches with boiled eggs, mayonnaise and salt.

Medicinal uses :
Garden cress, known as chandrashoor, and the seeds, known as aaliv in Marathi, or halloon in India, are commonly used in the system of Ayurveda.

Flavour :
Peppery, tangy flavour and aroma.

Other names :
In some regions, garden cress is known as mustard and cress, garden pepper cress, pepperwort, pepper grass, curly cress or poor man’s pepper.

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