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Encyclopedia Britannica - Main :: COR-CRE |
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CRESS , in botany. " Garden Cress " (Lepidium sativum) is an annual plant (nat. ord. Cruciferae), known as a cultivated plant at the present day in Europe, North Africa, western Asia and India, but its origin is obscure. Alphonse de Candolle (L'Origine des plantes cultivees) says its cultivation must date from ancient times and be widely diffused, for very different names for it exist in the Arab, Persian, Albanian, Hindustani and Bengali tongues. He considered the plant to be of Persian origin, whence it may have spread after the Sanskrit epoch (there is no Sanskrit name for it) into the gardens of India, Syria, Greece and North Africa. It is used in salads, the young plants being cut and eaten while still in the seed-leaf, forming, along with plants of the white mustard in the same stage of growth, what is commonly called " small salad." The seeds should be sown thickly broadcast or in rows in succession every ten or fourteen days, according to the demand. The sowings may be made in the open ground from March till October, the earliest under hand-glasses, and the summer ones in a cool moist situation, where water from trees, shrubs, walls, &c., cannot fall on or near them. The grit thrown up by falling water pierces the tender tissues of the cress, and cannot be thoroughly removed by washing. During winter they must be raised on a slight hotbed, or in shallow boxes or pans placed in any of the glass-houses where there is a temperature of 6o or 65. Cress is subject to the attack of a fungus (Pythium de-Baryanum) if kept too close and moist. The pest very quickly infects a whole sowing. There is no cure for it; preventive measures
The " Golden " or " Australian " cress is a dwarf, yellowish-green, mild-flavoured sort, which is cut and eaten when a little more advanced in growth but while still young and tender. It should be sown at intervals of a month from March onwards, the autumn sowing, for winter and spring use, being made in a sheltered situation.The " curled " or " Normandy " cress is a very hardy
and curled, they are well adapted for garnishing. It should be sown thinly, in drills, in good soil in the open borders, in March, April and May, and for winter and spring use at the foot of a south wall
Water - cress." Water-cress " (Nasturtium officinale) is a member of the same natural order, and a native of Great Britain. Although now so largely used, it does not appear to have been cultivated in England prior to the 19th century, though in Germany, especially near Erfurt, it had been grown long previously. Its flavour is due to an essential oil containing sulphur
A stock of plants may be raised in two waysby cuttings, and by seeds. If a stock is to be raised from cuttings, the desired quantity of young shoots is gatheredthose sold in bunches for salad serve the purpose welland reduced where necessary to about 3 in. in length, the basal and frequently rooted portion being rejected. They are dibbled thickly into one of the ditches, and only enough water admitted to just cover the soil. If the start is made in late
week . They are allowed to remain for another week or two, and are then taken up and dropped about 9 in. apart into the other ditches, which have been slightly flooded to receive them. There is no need to plant themthe young roots will very soon be securely anchored. The volume of water is increased as the plants grow. If raised from seed, the seed-bed is prepared as for cuttings, and seed sown either in drills or broadcast. No flooding is done until the seedlings are up. Water is then admitted, the level being raised as the plants grow. When 5 or 6 in. high, they are taken up and dropped into their permanent quarters precisely like those raised from cuttings.Cultivated as above described, the plants afford frequent cuttings of large clean cress of excellent flavour for market purposes. Sooner or later growth will become less vigorous and flowering shoots will be produced. This will be accompanied by a pronounced deterioration of the remaining vegetative shoots. These signs will be interpreted by the grower to mean that his plants, as a market crop, are worn out. He will therefore take steps to repeat the routine of culture above described. In the winter the ditches are flooded to protect the cress from frost. The best-flavoured water-cress is produced in the pure water of running streams over chalk or gravel soil. Should the water be contaminated by sewage or other undesirable matter, the plants not only absorb some of the impurities but also serve to anchor much of the solid particles washed as scum among them. This is extremely difficult to dislodge by washing, and renders the cress a source of danger as food. Water-cress for domestic use may be raised as a kitchen-garden crop if frequently watered overhead. Beds to afford cress during the summer should be made in broad trenches on a border facing north. It may also be raised in pots or pans stood in saucers of water and frequently watered overhead. In recent
The name "nasturtium" is applied in gardens, but incorrectly, to species of Tropaeolum. End of Article: CRESS If you wish, you can link directly to this article.
<a href="http://jcsm.org/StudyCenter/Encyclopedia/COR_CRE/CRESS.html"> CRESS </a> |
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