The sheer number of cresses now available from a wide range of retailers is mind-boggling and without a doubt speaks to their increasing popularity on the plate. Adji Cress is among the lesser known varieties. Traditionally eaten as vegetables in East Asia and used in folk medicine for its alleged cooling and haemostatic powers, this cress has found its way into modern cuisine in our part of world where it’s used as an exotic flavor as well as a decorative element in various dishes. It is available online (e.g. at Koppert Cress) all year round.
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Origins
Adji Cress originally comes from countries in East Asia, such as China, Japan or South Korea. It has long been considered a delicacy, especially in Japan. Today, like many other exotic cresses, it is also cultivated in Europe.
Taste
Adji Cress originally comes from countries in East Asia, such as China, Japan or South Korea. It has long been considered a delicacy, especially in Japan. Today, like many other exotic cresses, it is also cultivated in Europe.
Uses
Cresses find their way into many different types of cuisine. Adji Cress is an especially delightful addition to fresh and light dishes, giving them a bit of a twist. It also goes well with fish such as sea bass.
