Image of Watercress

Scientific Binomial Name: Rorippa nasturtium-aquaticum


Soups, green smoothies & juicing, stuffings, salads, and cooking.


Good quality watercress will be crisp and deep-green with a peppery aroma.


Avoid product that has yellow, wilted or slime-spotted leaves. Also avoid product with an unpleasant odor.


Stand stems in water, cover with a plastic bag, and refrigerate.

Another storage method is wash, spin dry, and refrigerate in a plastic bag for up to 3 to 4 days.

Store hydroponically grown cresses complete with their root-balls in a plastic bag for up to 3 to 4 days.


In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Watercress is very low in Saturated Fat and Cholesterol. It's also a good source of Protein, Folate, Pantothenic Acid and Copper, and a great source of Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium

    Amount per serving

    Calories :11Calories from Fat :
    Total Fat0.1
    Sodium 41%
    Total Carbohydrate1.29%
    Dietary Fiber0.5%
    Sugars 0.2%
    Protein 2.3%
    Vitamin A3191%
    Vitamin C43%
    Calcium 120 %
    Iron 0.2%

  • Tips & Trivia
  • Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige

    Watercress was always carried with Greek, Roman and Persian soldiers during their campaigns and eaten for its anti-scorbutic properties, to prevent scurvy.

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