Watercress

Great For - salads, quiche, casseroles

Watercress is native to Europe and central Asia and is one of the oldest known leaf vegetables consumed by man. Watercress is suited to hydroponic growing and is often sold with roots attached.
Watercress leaves have a peppery, slightly bitter taste and are a common addition to many soups including minestrone and wanton soups.
Watercress is a good source of iron, calcium and folate as well as vitamins A and C. Studies have found that it may possess cancer-suppressing properties.

Selecting - Watercress leaves should be a vibrant deep green free from yellowing.

Storing - Watercress can be stored in the fridge in a plastic bag or container for 4-5 days.