Watercress (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.
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.