SEASONINGS – CULINARY HERBS ARE MEDICINES – CRESS
Some of the cress varieties used for food are garden cress {Lepidium sativum), watercress {Nasturtium officinale), nasturtium {Tropaeo-lum majus) and alpine cress {Hutchinsia alpina). In all, about 90 different varieties are known in the temperate zones of the earth. Some are used for flavouring, and most of them have a medicinal effect, although varying in strength.
According to recent research, cress (like horseradish) contains a kind of penicillin and is a great help in improving mouth and intestinal bacteria. Having a modest content of iodine, cress is a dietary remedy for thyroid problems. It is recommended as a remedy for scrofula, and when taken regularly it will reduce an inherent tendency to skin eruptions. At the same time cress is good for kidney problems; in particular, it helps to prevent the formation of kidney stones.
Cress on its own makes a wholesome salad, but it should also be added to other salads. In fact, it is very important that we avail ourselves of its medicinal values by eating it regularly. If you are in the habit of preparing vegetable juices daily for the sake of their vitamins, always add a little cress. The popular seasoning salt Trocomare contains various cresses among its ingredients which largely account for its fine aroma and taste.
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