Watercress, sometimes referred to as True Nasturtium, Indian Cress, or simply Cress, is a member of the mustard family and is native to Europe and Asia. It is now grown in the New World as well.
Watercress is so named because it naturally favors wet areas, such as around springs and along riverbanks. Watercress is among the earliest green vegetables cultivated by man, first by then Persians, then soon after by the Greeks and Romans. Watercress was a staple for Greek and Persian soldiers, who noticed that it improved their health and conditioning.
Watercress contains a large amount of sulfur, which may add to the odor, but also adds to its benefits.
In addition to being an important food source, Watercress also has - Contains a large amount of Vitamin C, Vitamin A, beta-carotene, folic acid, iodine, iron, protein and calcium
Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 tea spoon for each cup into the teapot. Pour the boiling water into the pot, cover and let steep for 5-7 minutes.
Pour into your cup; add milk and natural sweetener to taste.
Watercress is an aquatic herb that has long been valued for its medicinal benefits and not just as a garnish. Tea and even juice made from fresh watercress leaves are considered as spring tonics and are very useful to the body in several ways.
Watercress | Nasturtium Officinale | is grown for both a culinary and medicinal herb. Watercress is a succulent, leafy plant that thrives in marshes, bogs and water gardens. The lobed leaves of the Watercress can be eaten raw, cooked or dried. Watercress is a fast-growing plant that prefers partial shade. Watercress produces white flowers in mid-summer which are very attractive to bees. Watercress plants are highly ornamental. As a medicinal herb, Watercress has long been used to treat sore throats and sinus congestion. It is very rich in vitamins and minerals and in alternative medicine.
Hand picked with love in Topanga, California. Sun dried & hand packed in small batches.