A member of the Brassicaceae family and botanically related to Garden Cress, Mustard and Wasabi. Watercress is an aquatic plant that natively grows in or near water, making it well suited for hydroponic systems.
One of the oldest known leaf vegetables consumed by humans, Watercress has delicate shiny small leaves and a sharp, horseradish-like flavors with a “hot” peppery bite.
With more iron than Spinach, more calcium than Milk, and more vitamin C than Oranges in one serving, Watercress also contains glucosinolates, the compound that provides its peppery flavor while inhibiting the development of certain cancers.
Meshing especially well with goat cheese, walnuts, grapefruit and eggs, Watercress adds spice and tang tossed raw into a salad, layered in sandwiches, pureed into a sauce or simply sautéed with butter.