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.
Good quality beets will be relatively smooth, firm and small-sized. Bulk beets should be firm and not too dark-colored. Beets with the greens still (...)
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