Watercress

Nasturtium officinale

NL: Waterkers - F: Cresson

This incredible plant can be found plentiful near water regions, growing all year round. It is amazingly rich both for its nutritional value as for its medicinal applications. The leaves can be eaten raw or cooked. It tastes great in green smoothies, sandwiches and salads, adding some pungent taste to any culinary creation, similarly to ruccola and mustard - which are by the way from the same family.

It is considered a great source of calcium, iodine and iron and its high content of vitamin C makes it a great boost to the immune system to prevent and treat chronic conditions. Traditionally it has been used to prevent and treat colds, bronchitis and even to treat tuberculosis.

 tiny cresses on a grass field near a lake

It is also a powerful cleansing herb and it is also employed as auxiliary in the treatment of toothache, chest and kidney illnesses, both its internal and external use. It is also used externally to heal skin inflammations, swellings and as hair tonic.








When harvesting it near waters that can be polluted by animal pastures one must be careful not to eat this plant raw. Wash it thoroughly and cook it to avoid parasitic contamination. It can be added to soups, stews, etc.

Here is a great video on recognizing watercress and its properties:

Watercress - Boost immunity and brain function

In the link below, you'll find extensive information on watercress:

Nasturtium officinale: Survival Plants Memory Course

If you are not yet convinced to include watercress in your daily smoothies, here's a very good article from Life Extension Magazine to help you with that:

Watercress Benefits for Cancer Protection, Vision and Heart Health