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Nasturtium Officinale

For centuries watercress was eaten as an antiscorbutic because of its high vitamin C content. Today its appeal is both nutritional and culinary. Cooks make salads, soups, and sandwiches of watercress and use it as a garnish. Herbalists recommend the plant for nervousness and rheumatism, but there is no scientific evidence that watercress is effective in these roles.

Wash watercress thourougly before eating it; the water it grows in may be polluted.

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