The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Mustard and Cress


Young sprouts of Curly Cress (Lepidium sativum, 'Pepper Grass') and yellowseed mustard (Brassica hirta), harvested at about 5 days and used as a salad garnish. Much commercial 'cress' or 'growing salad' is not actually the peppery Mustard and Cress but the rather less tasty oilseed rape.

Mustard and Cress has long been known as an 'anti-scorbutic', that is, an effective agent against the disease scurvy. As such it was grown on board the 1819 Parry expedition to the Arctic, but it was only well into the 20th Century that its active principle, a high concentration of Vitamin C, was identified.

Original Receipt from 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845)

433. Mustard and Cress.- -These, if eaten alone, make an excellent salad; they should be quickly washed and used, dressed as lettuce. A little tarragon or chervil, or a few chives, may be used.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018