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It is an excellent vegetable for dish decoration.

The slightly sour taste offers many possible ways to use this variety. Vene Cress is a very attractive ingredient in fatty dishes such as fatty fish (eg mackerel), sweet bread, or liver, as well as in a green salad.

It is rich in ascorbic acid and has been used in cooking for centuries. Its history dates back to Roman times, when this variety was eaten to prevent scurvy. The Romans also used it to make their rich, fatty foods more digestible.