Roast fowl to him that’s sated will seem less
Upon the board than leaves of garden cress.
— Saadi Shirazi, Persian poet
Garden cress might not be filling, but it adds a peppery spiciness and lots of nutrients to your meal. It’s been cultivated for thousands of years and enjoyed by royalty.
I got my first-ever taste a few weeks ago through my community-supported agriculture program, Earth-Shares CSA. I had heard of watercress sandwiches, so I rooted around and found a simple solution: toast with butter and cress.
I tried it. What a fun new taste—and even my college-aged son loved it. We have a new summer fave. Especially because garden cress has as much anti-cancer potential as cabbage, kohlrabi, and Chinese broccoli. And apparently it even has more vitamin C than oranges.
If you know someone with cataracts or age-related macular degeneration, maybe gift them some potted cress.
Other goodies in these greens include Thiamin, Niacin, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper, and Manganese.
Another benefit is this annual is supposedly easy to grow in the house, so you can get a fresh dose anytime, and enjoy it like royalty.
Thriver Soup Ingredient:
Here are some cress recipes to try: https://cressinfo.com/recipes/