Land cress is considered a lovely substitute for watercress. It can be used in sandwiches, or salads, or cooked like spinach, or used in soup.
It is native to southern Europe, and it has been cultivated as a leaf vegetable in England since the 17th century. Land cress requires less water than watercress, is easier to cultivate, and is rich in vitamins A, C, and K, as well as minerals like potassium and iron.
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