Garden Cress


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Garden Cress

 

or garden peppergrass (Lepidium sativum) an annual plant of the family Cruciferae. The stalk is 30-60 cm tall and profusely branched. The lower leaves are petiolar and either pinnately lobed or entire (depending on the variety); the upper ones are sessile and entire. The numerous flowers are white. The fruit is a small silicle.

Garden cress is an early ripening, cold-resistant plant. It is native to northeastern and southern Africa and Southwest Asia. It is cultivated in Western Europe, Asia (Afghanistan, Iran, Syria, India, China, and Japan), and Northern America (USA and Canada). In the USSR it is grown in Middle Asia, southern Armenia, Azerbaijan, and Georgia. The leaves contain mineral salts, vitamin C, carotene, iodine, and iron; they are used in salads and soups and as meat seasoning. Garden cress may be grown all year in open, protected ground.

References in periodicals archive ?
During 2009-2010 the maximum biological yield was recorded in sole barley as against the minimum in barley + garden cress intercropping system (Table 3).
However the net field benefits achieved were highest in the intercropping systems of barley + garlic followed by barley + lentil barley + egyptian clover barley + linseed barley + chickpea barley + fennel and barley + garden cress respectively (Table 7).
It is evident from the competitive ratio value that except Egyptian clover the other crops like lentil chickpea linseed fennel garden cress and garlic are the most appropriate crops for intercropping in barley.
Several physiological effects of garden cress, like diuretic, aperient and hypoglycemic properties, could be found (Sharma and Agarwal, 2011).
A requirement for the production of garden cress sprouts used as a spice is the propagation of seeds, produced mainly in organic farming.
The pathogens frequently detected in garden cress plants under field conditions are downy mildew (Hyaloperonospora parasitica, Perofascia lepidii) and white rust (Albugo lepidii).