Cold cress is an early variety of leaf cress of German selection intended for growing in open ground, under covering material and in greenhouses. The vegetation period ranges from 22 to 45 days depending on conditions, which allows obtaining fresh greens from early spring to late autumn. The plant forms a semi-erect rosette of light green color with corrugated or smooth leaves 6 cm in length and up to 4 cm in width, reaching a height of 12-20 cm. The average weight of the rosette is 135-150 grams, and the number of leaves in one rosette varies from 7 to 9 pieces. The variety is characterized by high productivity, resistance to low temperatures and high solar activity, which makes it suitable for growing in various climatic zones and conditions, including mechanized technologies and dense plantings. Cold cress leaves have a delicate texture and a pleasant sharp mustard taste, making them a popular ingredient for vitamin and diet dishes. Cress is widely used as a seasoning for meat and fish dishes and is also suitable for consumption in fresh form. Due to its high content of vitamins, iodine, potassium, and iron salts, it contributes to strengthening health and saturating the body with useful microelements. In addition, seeds of the variety can be used to obtain sprouts, which expands the possibilities of its application in cuisine and healthy eating. Cold salad withstands transportation and storage well under proper conditions, which makes it in demand on the fresh market. It is suitable for growing not only in open ground but also at home and in heated greenhouses, which allows obtaining fresh greens year-round. The decorative appearance of the plant with a moderately dense rosette and attractive green leaf color also allows using it as a pot plant, decorating the interior and ensuring constant access to fresh greens.
