Water Cress

WatercressWatercress (Nasturtium officinale), is a fast-growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia, and one of the oldest known leaf vegetables consumed by humans. It is a member of the family Brassicaceae, botanically related to garden cress, mustard and radish — all noteworthy for a peppery, tangy flavour.

The hollow stems of watercress are floating, and the leaves are pinnately compound. Small, white and green flowers are produced in clusters.

Watercress contains significant amounts of iron, calcium, iodine, and folic acid, in addition to vitamins A and C and is talked about being one of the great superfoods!

Growing: It is grown commercially in water beds, or harvested from many water race, but our one comes from a natural spring bordering the Tararua Forest park, away from any human/animal intervention.

Storage: It is best eaten as fresh as possible as it does not keep very well.

Website for more information:  http://www.watercress.com/health.aspx

General use: Water cress is very versatile and can be used as a sandwich filler, in soups, salads, fresh juices  and much more. Follow this link for a variety of culinary ideas.