Thriving in Europe where it is most abundant, the Watercress is a herb that likes to populate in areas that are moist. Often they are located on the sides of streams, rivers, meadows and springs that is why it is called watercress because it is a cress that likes sticking to water.
When seen, the appearance of the watercress may be mistaken for a water-lily or orchid for the reasons that these plants are also growing on or near shallow waters. The max height that the watercress can grow to is 70 centimeters. It is a creeping vine-like plant with thick, dark green, lobed leaves having a shiny surface. At the June and September, it sprouts tiny white flowers but before these flowers starts to bloom the farmers must move fast to harvest them.
Actually, even before the 18th century the trade of watercress has been strong and it applies even now, it is being either used as a remedy or more commonly as garnish. Many people are continually harvesting from its benefits. The plant has a strong peppery taste of which it is made as a form of spices in salads. Also when mixed with soups, stir fires and the like the individual flavors of the dishes are brought to an entirely different level.
The Mustard family or Brassicaceae family is filled with health giving greens, these are cabbages, kales and cauliflowers and of course watercress is included in this group. It has been proven with just a few servings these plants can add significant health relief to the body. According to studies watercress surpasses even the nutrient density of broccoli. This is because it has Vitamins A for better eye sight, B1, B6, E for the skin, Vitamin C for body protection, and other Vitamins and minerals that would produce a healthier individual.
The author is a nutritionist and is currently working for a non-profit health care corporation. For more information about the topic, visit the following link: Watercress Recipes