Cress Leaf price

Cress Leaf

All plants of the genus "Nasturtium" produce an edible fruit, which is called a nasturtium ("see image"). The leaves, flowers, and seeds of cresses are also edible. Cultivated varieties can be found in most market vegetable shops, as well as farmer's markets, and these tend to have mild flavors compared to those growing wild on roadsides and in fields. The cress grows best in damp soil. It is a low-growing plant with pinnately divided leaves and small white to rose flowers.

The young basal leaves of the cress have a notably piquant taste, which has been variously described as being similar to watercress or radish. Cresses are also used for garnishes and to add texture to salads. Cress seed oil is used as a non-toxic lubricant, and cress sprouts (seen left) are often used in sandwiches.

Before the advent of agriculture, many species were probably used as salad and cooked vegetables. Certainly, they are common enough in the wild to have been used as such by primitive societies.

Cresses are grown commercially for salads, sandwiches, garnishes, and for condiments. They are glossier than most other salad greens. The young basal leaves of the cress have a notably piquant taste, which has been variously described as being similar to watercress or radish. Cresses are also used for garnishes and to add texture to salads. Cress seed oil is used as a non-toxic lubricant, and cress sprouts (seen left) are often used in sandwiches.

In some locations, cress is regarded as a weed and often outcompetes native wildflowers. In the foothills of Northern India, it is used as an herb much like watercress, with stems that are washed and eaten raw in salads; the flower buds (pictured above) are pickled and eaten.

In Portugal and particularly in the Tras-os-Montes region, cress is regarded as a weed. Here it grows in fields following the regular harvest of wheat and rye. The plant has an important role in local folk medicine, where it is believed to be effective against kidney stones and other such ailments. Cresses are annual or biennial herbs, and can be found growing wild as a weed on stony river banks and other damp rocky places throughout temperate regions of the world.

Global cress leaf production

Cress leaf production is concentrated in Europe, North America, and Asia. In 2018, these continents accounted for a respectively 86%, 7%, and 5% of global cress leaf production (FAO, 2019). Within Europe, the Netherlands (27%), Belgium (25%), and Germany (19%) are the top producers (FAO, 2019). In North America, Canada (44%) and the United States (33%) are the leading cress leaf producers (FAO, 2019). Finally, in Asia, China (62%) and India (32%) dominate cress leaf production (FAO, 2019). Cress leaves are commonly used as a garnish or as a salad green. They have a slightly peppery flavor and are a good source of vitamins A and C (USDA, 2019). Cress leaves are typically white or yellow in color, but they can also be found in shades of pink, purple, and red. The global cress leaf market is expected to grow at a compound annual growth rate of 5.5% from 2018 to 2025, reaching a value of USD 947.6 million by 2025 ( Mordor Intelligence, 2018). The main drivers of market growth are increasing demand from the food and beverage industry and rising health consciousness among consumers. In conclusion, cress leaf production is concentrated in Europe, North America, and Asia. The global cress leaf market is expected to grow at a compound annual growth rate of 5.5% from 2018 to 2025, reaching a value of USD 947.6 million by 2025.