Watercress

Categories: Food | Vegetables
    • Genus name, Nasturtium, means 'nose twister'
    • Is not closely related to the flower, 'Nasturtium'
    • High in iron and vitamin A
    • Research suggests anti-cancer properties
    • One of the ingredients of V8
  • A semi-aquatic member the family that includes cabbage, broccoli, and the mustards, watercress is a peppery green most often used in Western cuisine in finger sandwiches, salads, and other light-duty applications.
  • Scientific Classification

    1. Kingdom: Plantae
    2. Phylum: Magnoliophyta
    3. Class: Magnoliopsida
    4. Order: Brassicales
    5. Family: Brassicaceae
    6. Genus: Nasturtium R. Br.

  • History

    Watercress has one of the longest recorded histories among food plants, and as a hardy perennial, has been valued for providing Vitamin C when few other resources were available.
  • Culinary Use

    Although usually eaten raw, watercress can be cooked lightly and used as a delicate substitute for mustard or turnip greens.
  • On Twitter Powered by Twitter

About this page

  • Page Views
    0
What is this?
No one is currently managing this page.
What is this?
This page currently has no vertical manager.