English name: Cress
Scientific name: Lepidium sativum L.
Local/Bangla Name: Not known
Taxonomic Position According to Cronquist (1981)
Garden cress is used as culinary purposes, added to soups, sandwiches and salads for its tangy flavor. It is also eaten as sprout and the fresh or dried seed pods can be used as a peppery seasoning, cress shoots are commonly used in sandwiches with boiled eggs mayonnaise and salt.