Watercress - Nasturtium officinale

Watercress is a popular type of cress that produces tender, juicy, slightly pungent deep green leaves. It thrives in clear running water such as shallow streams; however, it can be grown successfully in troughs or containers providing the soil stays moist. Sow from March to July. Harvest from March to September.

Cress is the common name given to a collection of different plants, most of which belong to the Brassicaceae family alongside rocket and mustard. It is grown for its pungent, slightly peppery leaves that can be used as salad greens or to season and garnish dishes. Cress is renowned for its many health benefits. It is a powerful antioxidant due to its high beta carotene content. It can be enjoyed nearly all year round, in creamy soups in winter or freshly picked for delicious spring or summer salads. Cress thrives in the shade in cool, fertile, moist to wet soil. The most popular types are watercress (Nasturtium officinale), garden cress or peppergrass (Lepidium sativum), winter cress (Barbarea vulgaris) and upland cress (B. verna).

Harvesting: watercress is generally ready to harvest 2 months after sowing, when the plants are about 20 cm tall. Cut or pick off the leaves, leaving the stem intact. Make sure to harvest regularly as cress tends to bolt easily; regular harvesting also promotes fresh growth.

Storage: delicate cress leaves wilt quickly. They will keep for 2 to 3 days in the fridge with their stems submerged in a pot of water, like a bunch of flowers. Freezing the leaves isn't really worth the effort - why not freeze batches of tasty cress soup instead?

Good to know: watercress can sometimes be found growing in the wild. Make sure to only forage plants from clean, unpolluted water. Cress can soak up toxins from the water and host harmful parasites such as liver fluke.