Watercress (*Nasturtium officinale*) is a semi-aquatic crucifer that grows in cool, running water. Its small dark-green leaves offer a sharp, mustard-like bite that livens up salads, soups and sandwiches.
- **Bone health:** vitamin K supports osteocalcin activation.
- **Cardiovascular boost:** dietary nitrate may improve endothelial function and lower blood-pressure during exercise.
- **Cancer-protective compounds:** glucosinolate derivatives (PEITC) help phase-II detox enzymes.
- **Ultra-low-calorie bulk** for weight-management dishes.
Drawbacks & Precautions
- Very high vitamin K can interfere with warfarin—patients should keep intake consistent.
- Raw leaves from contaminated streams may harbour *E. coli* or liver flukes—buy farmed or wash thoroughly.
- Strong flavour can overpower delicate dishes; use moderation.
Culinary Uses
- Blend into **watercress pesto** with walnuts & lemon.
- Toss fresh leaves into egg salad or sushi rolls for pepper kick.
- Classic **cream of watercress soup**: sauté shallots, wilt greens, blend with stock & potatoes.
- Wilt lightly at the end of stir-fries to preserve nutrients.
Storage Tips
Keep stems submerged in cold water in the fridge or wrap in damp paper towel inside a vented bag; best within **3–4 days**. Blanch & freeze purée for sauces up to 6 months.
Sustainability & Farming
Hydroponic watercress requires little fertiliser and can be grown in vertical systems. Wild harvesting should avoid disrupting stream banks and downstream ecosystems.
Key Takeaways
✔︎ Nutrient-density superstar (K, C, nitrates)
✔︎ Peppery flavour lifts bland meals with minimal calories
✖︎ Monitor intake if on blood thinners, wash well.