Watercress
Nasturtium officinale
Watercress is part of the mustard family. It is native to Europe and has been used as a salad green since ancient times and was enjoyed by the ancient Greeks, Romans and Persians who believed it helped their children grow strong. It was widely used throughout Europe to treat and prevent scurvy.
It is said the young Zeus ate watercress while he hid in the caves on Crete preparing to do battle with his father Cronos.
Watercress is tasty raw in sandwiches and salads. It may be added to healing diets to reduce the duration of colds with cough and congestion and to help rid the body of toxins. It has a bold peppery taste.
Watercress is rich in many nutrients including Protein, Folate, Pantothenic Acid, Copper, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Magnesium, Phosphorus, Potassium and Manganese.
Correspondences
Element(s): Water -
Planet(s): Mars -
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Gender: Feminine
healing, tonic, aphrodisiac, detox, strength, wisdom, longevity
Recipes that contain Watercress
Notes from the Test Kitchen
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