Watercress
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Watercress is native to Europe and Asia, with documentation of its existence dating back to over three-thousand years ago to Phoenicia, Ancient Greece, and Portugal. This plant is small to medium in size with many green, crisp leaves that have a spicy scent and a slightly bitter, peppery, and tangy flavor when fresh. Nutritionally, Watercress is an excellent source of vitamin K and also contains vitamins A, C, and E, iron, magnesium, nitrate, phosphorus, riboflavin, potassium, and calcium. This plant is also extremely high in antioxidants, which may help prevent chronic diseases, such as diabetes, cancer and heart disease. Now, as far as cooking is concerned, watercress is best suited for both raw and cooked applications such as wilting and lightly sautéing. Its leaves and stems can be used fresh as a garnish, torn and mixed into salads, tossed into pasta, cooked into omelets, ground into pesto, or blended into juices and smoothies.
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