THE WONDERS OF WATERCRESS

 
 

Watercress, the wild wonder that once grew in the shallows, is now grown across the country on a mass scale. One of the oldest leafy greens farmed in the UK, it belongs to the Brassica family AKA the mustard family (along with cabbage, broccoli and kale as well as turnip, radish and cauliflower). It’s no wonder that so many love watercress, its fresh and somewhat bitter taste is distinct and is just one reason for its cult following. It is in fact so popular and widely celebrated, that there is even a dedicated watercress festival, The Alresford Watercress Festival, here in the UK which takes place every May to celebrate local artisanal growers of the plant along with stalls and small businesses which all have watercress at their heart. 

WATERCRESS IN THE UK 

Watercress is mostly grown in Hampshire and Dorset (which are namely the watercress capitals in the UK) thanks to their optimal climates and growing conditions. 

It is grown in long lines of Victorian watercress beds which are fed by mineral aquifers (a bed of rock and/or sediment that holds groundwater). The watercress takes up these nutrients and minerals from the water (hence why it is one of the nutrient-abundant Brassicas). While it can be grown all over the world and all year round, in the UK the best time to pick the crop is during the months of April and May. 

BENEFITS

Watercress is packed with vitamins and minerals and was considered to be a ‘superfood’ long before the term was coined. 

Overall, it contains over 50 vitamins and minerals and has:

  • more calcium than dairy milk

  • more folate than a banana  

  • more Vitamin C than an orange

It is also packed with beta-carotene and other carotenoids, which are known for being the top antioxidants that protect against illnesses such as the common cold and flu. Other benefits of this wonder plant are that it helps with brain health, maintains healthy bones, and improves eyesight, along with supporting thyroid function and aiding digestion. 

WHERE TO USE 

Watercress is a great substitute for rocket or other mixed greens in a salad or with roast veg but is equally good with potato in a classic watercress soup. I like to use it to counterbalance the sweetness of parsnip in this kitchari and my Watercress Chutney is a must-try topping for dal or kitchari. The hot and peppery taste of watercress is due to high levels of Phenethyl isothiocyanate (PEITC), a natural compound which is proven to aid prevention of certain cancers and post-exercise recovery - it’s no wonder it's a superfood. 

I washed a £1 supermarket bag of watercress and sprinkled it over my pond to keep blanket weed at bay and the water clear. It also sucks up excess nutrients from the water, looks pretty, adds shade and rooted itself after a week or so, and it’s already back with a bang this spring!

AYURVEDA ON WATERCRESS

Ayurveda heroes watercress for its ability to restore and reset the body by cleansing the blood and inner systems. Traditionally, watercress has long been used in Ayurveda to revitalize and reset after a long winter as it comes into season in spring.

When used in cooking, it’s a great addition to meals for cleansing Pitta types and a good option for warming up those who are Kapha and Vata. But too much Watercress can aggravate both Pitta and Vata types.

 
 
Jasmine Hemsley