CRESS. 77 



18. CRESS. LEPIDIUM. 



This vegetable takes its name from its warm spicy 

 nature. It has the common specific name of sativum, 

 which is given to many varieties of vegetables, from 

 their being cultivated as garden herbs. 



The native place of the garden cress is unknown, 

 but it has more or less been cultivated in this country 

 for the last three centuries. 



There are three varieties at present in cultiva* 

 tion: 



1. Curled-leaved, which besides being used as 

 small salading, like mustard, is employed as a beau- 

 tiful garnish. 



2. Plain-leaved, is most commonly cultivated, on 

 account of the difficulty of procuring the seed of 

 the former genuine ; it has also the same flavour, 

 but is not so handsome in appearance. 



3. Golden cress, which much resembles the curled, 

 but is rather more slender in growth, and very dwarf. 

 It has a mild and delicate flavour, and affords a 

 pleasant addition to our stock of small herbs. 



All the sorts are equally good, and, together with 

 mustard, form the principal ingredients in winter 

 and spring salads, and with some families all the 

 year round. 



Culture. This sort of herb should always be 

 cultivated so as to grow as rapidly as possible, 

 being cut while perfectly young and in a crisp state. 

 It is raised by sowing the seed as wanted for use, 

 at different seasons of the year, where a constant 

 succession is required ; and to have the crops deli- 



