Watercress

Garden cress

Green, strong and intense flavor

Green, glossy leaf with a grassy, slightly sour taste

Watercress is a fast-growing herbaceous plant characterized by its oval leaves with a slightly sour taste. Perfect for enriching salads and fresh dishes, it adds a lively and flavorful touch to many culinary preparations.

Etymology

The scientific name for watercress, Lepidium sativum, comes from the Greek "lepis" (skin or scale), referring to the shape of the seeds, and "sativum," which means "cultivated."

Property

It is a plant belonging to the cruciferous family. It is native to Africa, the Middle East, and Asia. There are many varieties of watercress, some grown for their leaves, others for their seeds. Watercress has been used since ancient times as a medicinal plant and food.

Watercress is extremely rich in vitamins A, C, and K, as well as containing calcium, iron, and folate, making it an excellent nutritional addition to the diet. In some cultures, watercress seeds are used in traditional medicine for their therapeutic properties, including detoxifying and digestive effects.

Its leaves are particularly appreciated for their slightly peppery and aromatic flavor and are often used in cooking as a seasoning.

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