SALADSHARE #7 Land cress

Land cress (Barbarea verna) is a hardy biennial plant grown for its edible dark green leaves that are peppery in flavour. It belongs to the Brassica family and is also known by other names such as scurvy cress, American watercress, upland cress, bank cress, and black wood cress, amongst many other.

Land cress is native to Southern Europe and Western Asia, but has spread and been naturalized in other parts of the world. It has been cultivated as a leaf vegetable in the UK since 17th century.

It is a low maintenance, cool climate plant, and will keep on producing green leaves all year round, and during the hungry gap.

It can be used as a replacement for watercress, as a basis for soups, or mixed in salads. It adds a flavour kick used raw in sandwiches, or mixed in hearty stews and mashes.

It is a rich source of vitamins C and A, as well as a source of vitamins B and E. It is also a source of minerals such as iron and calcium.