Watercress Selection Information | Nutritional Information | Tips & Trivia
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.
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
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.
Also called Star Fruit, good quality Carambola is firm and its skin will be yellow with no green tinges. Avoid fruit with brown, shriveled ribs. (...)
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