How can I choose the best cress?

Cress is a dark green, leaf plant with fibrous stems and thick round leaves. Its slightly spicy, bitter flavor often pairs well in sandwiches, with dark breads and mustard. Chefs can also combine it with other bitter green, bacon and salty cheese in salads. When the bitterness is reep, it slightly decreases and the green can serve as a bed for grilled chicken or beef. Those who choose cress for home use should usually check leaves and stems, ensuring that they are good. Usually it is also wiser to choose home or agricultural green over wild varieties.

The natives of the British Isles ate cress for thousands of years. It grows in shallow stream beds, where water is constantly flowing and giving its name. Although the old men ripped it out directly from the water, modern chefs should generally opt for green available in farmers' markets, grocery stores and their own gardens. Wild varieties could carry parasites like jateCoincidence.

The fresher the plant is, the better its taste and texture. The leaves should be dark green, solid and just a little hard. They should be without yellow spots and feel dry, not slimy. The stems should also feel dry and slightly rough. Slippers of yellow stems or slime on the leaves indicate that cress begins musty. This slimy consistency usually does not make leaves inedible, but often destroys taste.

Although the cress does not seem promising or yellow, consumers should also reject the wilting of leaves and limp stems. These factors usually do not affect the taste, but mean that the leaves do not remain fresh for so long. Also, the bite watercress does not usually have the same pleasant crisis as the fresh variety. Consumers should usually check the center of the volume to make sure there are no bad leaves. These bad leaves Give Off Gasses that can accelerate all products in the refrigerator.

When cooks get this green house, it is important to prepare it before bursting in the fridge. This generally ensures that the leaves remain fresh for longer lengths and shorten the preparation time during cooking. Chefs should usually cut off the stems of cress and destroy them. The leaves should be rinsed in cold water to remove the soil and other contaminants. Consumers should gently dry the leaves with clean paper towels and gently slip into closed plastic bags for storage. It is important that it is not crushed or crushing the leaves into bags, but rather to do it as a fine pillow and keep the leaves slightly separate.