Watercress usually grows along the banks of slow-running streams and rivers in Europe, Asia and America. It is characterized by its small, round leaves, with a pungent, peppery flavor. The small white flowers appear in flat clusters are called corymbs.
The fresh, tender leaves of watercress have to be harvested just before flowering, because after flowering they become bitter and are no longer good to eat.
Watercress has a variety of uses, either as a flavoring herb or as a medicinal herb. In addition, watercress juice can be added to other vegetable juices to give them flavor and health benefits.
Watercress is rich in fiber, anti-oxidants, vitamin C, beta-carotene, folate, potassium, calcium, phosphorous and iron, and is a good source of iodine as well. In fact, it has more calcium than milk and more iron than spinach.
Its main active principles are classified as thyoglycosides (glycosides containing sulfur)—an anti-thrombosis with a mild anti-coagulant effect. Watercress also contain moderate amounts of vitamins B1 and B2, zinc, copper and manganese.
Juice of the Day
1 cup Cantaloup
1 tsp Sesame seed
1 tbsp Chia seed
1 tbsp Hemp seed