Also known as:
Watercress is one of the most ancient of green leafy vegetable consumed by humans. It is related to radish and mustard. Watercress leaves have a mustardy bite. The leaves are best consumed fresh and are unsuitable for distribution in dried formCommonly used in:
Salads, soups, sandwiches and sauces Health benefit:
Brimming with more than 15 essential vitamins and minerals, watercress is said to contain more vitamin C than oranges, more calcium than milk, more iron than spinach and more folate than bananas.
- side dishes