When we talk about cress, it’s basically a plant of cabbage family. And they have tiny flowers as well as leaves that are edible at times. But Sakura cress is something different. It is a version of popular Daikon cress. It’s red-colored cress having the flavor of reddish.
Its taste is pretty spicy, which is why, it is widely used in certain dishes like steak tartare or tuna etc. However, renowned chefs around the world also like to use it in salad, sandwiches, soups and more. On the other hand, it is full of certain nutrients and plenty of health benefits. For instance it includes high level of Anthocynins, that act as anti-oxidant and is very much handy for protecting against diseases. Likewise Sakura cress is also enriched vitamin A, C, K, Folate, calcium, potassium, magnesium and phosphorus.
Interestingly, Sakura cress can be kept fresh, up to a week if stored at a cold temperature range of (2 to 7) C.
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