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Watercress, Nasturtium officinale

This well known native plant likes to grow in slow flowing, very shallow water, but is also found in still water and I have even seen it in long standing puddles!

The leaves are eaten raw or cooked. Watercress is mainly used as a garnish or as an addition to salads, the flavour is strong with a characteristic hotness.

It has a reputation as a spring tonic, and this is its main season of use, though it can be harvested for most of the year and can give 10 pickings annually.

The seed can be sprouted and eaten in salads. A hot mustardy flavour.

The seed is ground into a powder and used as a mustard. The pungency of mustard develops when cold water is added to the ground-up seed. The reaction takes 10 - 15 minutes. Mixing with hot water or vinegar, or adding salt, inhibits the enzyme and produces a mild but bitter mustard.

Watercress is very rich in vitamins and minerals, and has long been valued as a food and medicinal plant. Considered a cleansing herb, its high content of vitamin C makes it a remedy that is particularly valuable for chronic illnesses.

The plant has been used as a specific in the treatment of TB.

The freshly pressed juice has been used internally and externally in the treatment of chest and kidney complaints, chronic irritations and inflammations of the skin etc.

Applied externally, it has a long-standing reputation as an effective hair tonic, helping to promote the growth of thick hair.

A poultice of the leaves is said to be an effective treatment for healing glandular tumours or lymphatic swelling.

Some caution is advised, excessive use of the plant can lead to stomach upsets. The leaves can be harvested almost throughout the year and are used fresh.