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 form

Commonly 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.