Asaliya seeds (Lepidium sativum), sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress, is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepper grass, pepperwort or poor person’s pepper.

Asaliya seeds is commercially grown in England, France, the Netherlands and Scandinavia Cultivation of asaliya seeds is practical on both mass scales and on the individual scale. Asaliya seeds is suitable for hydroponic cultivation and thrives in slightly alkaline water.

Asaliya seeds (Lepidium sativum L.) is a fast growing annual herb that is native to Egypt and west of Asia, and presently it is cultivated in all over the world. In local languages, garden cress (GC) is also known by Chandrasur, and it is considered as an important medicinal crop in India.

Garden cress or aliv or halim is a green, cool-season perennial plant used as a leafy vegetable, typically used as a garnish. When mature, garden cress produces white or light-pink flowers, and small seed pods. It has long leaves at the bottom of the stem and small, bright-green, feather-like leaves arranged on opposite sides of its stalks at the top.

The seed contains arachidic and linoleic fatty acids. The seeds are high in calories and protein, whereas the leaves are an excellent source of vitamin A, C and folate. Cress (Lepidium sativum), sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma.

Garden cress seeds are loaded with nutrition. When you learn about their health benefits, you’ll want to make them an part of your diet sooner than later.

This herb is the best source of iron and is hence recommended in the treatment of iron-deficiency anemia.
It is also rich in folate, calcium, ascorbic acid, tocopherol, and beta-carotene.

The oil derived from Asaliya seeds is edible and can therefore be used as a cooking medium.