Czeżuch has been grown for thousands of years. Perscy warriors ate her leaves before the big expeditions to give themselves strength to fight. She came to Europe from South-West Asia. Its taste and properties were already appreciated in ancient Egypt, Greece and later Rome. Legend has it that the plant came to France thanks to Louis Saint. During the trip to Vernon, the king dug out of thirst, but instead of water the chef served a refreshing cress salad. The delighted ruler quickly promoted the sprouts in his kingdom, and the city took it to his coat of arms. Czeżuch reached Poland in the 15th century. Due to its health properties, it was used in folk medicine. Small leaves that have a positive effect on the skin and hair. Czeżuch also lowers sugar levels and cleanses the body.
Properties of cress
Czeżuch has a diuretic effect, which helps to remove toxins from the body. In addition, it supports kidney work, which is especially important for people who care about body cleansing. Its spicy taste stimulates the work of salivary glands and the production of stomach juices, supporting digestive processes. It also soothes flatulence and stomach problems. Thanks to the high content of vitamin C, it strengthens the body’s immunity, which helps in preventing infections. Regular consumption of cress can have a positive effect on blood sugar levels. Vitamins and minerals (especially vitamin A and sulfur) contained in cuts have a strengthening effect on hair and nails, and also counteract skin inflammation.
How to sow cress?
Czeżuch, or rather a seedling, does not have excessive requirements. The plant is able to grow on almost every ground. Most often it is sown on a flat plate (cardboard box or lid from a jar), covered with cotton wool, which needs to be wet. On the surface prepared in this way, we spread the seeds (densely). Cress can also be sown on a damp lignin, several layers of paper towel and even soil. It is important to set the plant in a place where the sharp sun will not fall on it. The best will be slightly dispersed light. The plant likes warmth. In order for the cress to grow lush, you need to watch the moisture of the ground, you can sprinkle it several times a day.
Czeżuch not only for Easter
We remember it mainly before Easter, when we thirsty for spring and juicy greenery, we think about home decoration. Seeds, moist cotton wool and a few days are enough for the first sprouts to grow. After a week, a beautiful, green sheepskin coat grows, which we decorate the house for the holidays. It does not know why she assumed that Czeżucha is one of the decorative elements on the Easter table and for the rest of the year it is deaf about it. Meanwhile, it is worth taking a step further, apart from traditional associations and discover in this green, small plant, a real treasury of health and taste. In addition, a slice of fresh bread smeared with fragrant rural butter sprinkled with freshly cut cress with a bit of sea salt will make the households undoubtedly award you the title of the spring champion of sandwiches.
What to do with cress?
In addition to the decoration of the Easter table and the health properties of the Czezżucha also has a lot of taste. It contains essential oils, which is owed to a sharp pepper taste. We can use it, e.g. as an addition to sandwiches, salads or instead of mustard. It is also great in cold sour cream, which matches baked fish. You can also prepare cress butter from it for a baked Christmas pork loin. If you are looking for an idea for a quick dinner, you can prepare pesto macro. Blend the cress with nuts, olive oil, Parmesan cheese and garlic. Mix with cooked pasta (e.g. spaghetti) and decorate with grated cheese.
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