Inventory, 2 lb : 8.00
This item was last sold on : 03/15/18
Upland Cress is both delicate and petite geometrically shaped lime green leaves and razor thin stems' featherweight composition is married with flavors full of pepper and spice. Upland Cress becomes more pungent, often acrid and less succulent with maturity. Maturing plants will produce fragrant yellow flowers with the same delicate texture and overt flavors. The entire plant is edible.
Upland watercress is available year-round.
Cress is a general name that groups a class of sharply flavored greens that are used in salads and as potherbs. There are three major cresses. Upland watercress, scientific name Barbarea verna, is one of these perennial greens that should not be confused with watercress or pepper grass and thus, should be appropriately named Upland Cress. Other common names include Normandy Cress, Dryland Cress and Bank Cress.
All Cress varieties are rich in Vitamins A & C, iron and calcium.
Upland Cress is known as a European green though its parentage can be traced to China. It is a cool season crop that is both cultivated and grows wild and weed-like. It prefers moist sandy clay soils rich in nitrogen and organic matter. Like most greens, Upland Cress prefers full sun to thrive, though the plant will bolt in hot climates.
Restaurants currently purchasing this product as an ingredient for their menu.
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Beaumont's||San Diego CA||858-459-0474|
Recipes that include Upland Watercress. One is easiest, three is harder.
|Cannelle et Vanille||Potato, Parsnip and Watercress Tortilla|
|Kitchenography||Quinoa, Watercress and Mango Salad with Lime-Curry Vinaigrette|
|Inspiralized||Ginger-Miso Carrots with Watercress and Baked Tofu|