Cress (Lepidium sativum) is eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning (haloon). In the United Kingdom, cut cress shoots are commonly used in sandwiches with boiled eggs, mayonnaise and salt. It is sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress (from old Germanic cresso which means sharp, spicy), is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepperwort, pepper grass, or poor man's pepper. This annual plant can reach a height of 60 cm (~24 inches), with many branches on the upper part. The white to pinkish flowers are only 2 mm (1/12 of an inch) across, clustered in branched racemes. When consumed raw, cress is a high-nutrient food containing substantial content of vitamins A, C and K and several dietary minerals.

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