Watercress in our A-Z (Page 4) - Cooking Index
Watercress in our A-Z (Page 4) - Cooking Index
Watercress is a fast-growing, aquatic or semi-aquatic, perennial plants
Watercress is used in salads, sandwiches, to garnish fish, roast chicken or duck, and is also used in sauces and soups.
Watercress is grown in a number of counties of the UK, most notably, Hertfordshire, Hampshire, Wiltshire and Dorset, although the first commercial cultivation was along the River Ebbsfleet in Kent. Alresford, near Winchester, is often considered the watercress capital of Britain (to the extent that a steam railway line is named after the famous local crop)
It small green leaves have a sharp, pungent, peppery flavor.
Watercress is rich in vitamin C, calcium, iron and folic acid. It is a cruciferous plant containing anti-cancer phytochemicals such as beta-carotene and flavonoids.
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