Watercress
Watercress Nasturtium officinale is a fast-growing, edible member of the family
Brassicaceae (formerly Cruciferae), or the
cabbage family. It has also sometimes been treated under the name
Rorippa nasturtium-aquaticum. Watercress is botanically related to the
garden cress and mustard, and like these has a peppery, tangy flavor and aroma. Watercress produces small, white and green flowers in horizontal clusters.
It is unrelated to the flowers in the genus
Tropaeolum (
Tropaeolaceae), popularly known as "
Nasturtium".
Watercress is a semi-aquatic
perennial, and is one of the oldest known green
vegetables consumed by human beings. Watercress contains significant amounts of
iron,
calcium and
folic acid, in addition to
vitamins A and C. In some regions watercress is regarded as a
weed, in other regions as an
aquatic vegetable or
herb. Where watercress is grown in the presence of
animal waste, it can be a haven for
parasites such as the liver fluke.
Watercress in Agriculture
\nCultivation of watercress is practical on both a mass scale and on the individual scale. Being semi-aquatic, watercress is well-suited to hydroponic cultivation, thriving best in water that is slightly alkaline. In many local markets the demand for hydroponically-grown watercress far exceeds available supply. This is due in part to the fact that cress leaves are unsuitable for distribution in dried form, and thus can only be stored for short periods. If unharvested, watercress can grow to a height of 50-120 cm, however, the edible shoots are typically harvested just days after germination.
Benefits of Consuming Watercress
\nMany benefits of eating watercress are claimed. Watercress is claimed to be a mild stimulant, a source of
phytochemicals and
antioxidants, a
diuretic, an expectorant and a digestive.
Category:Herbs
