According to the CDC, Watercress is the Healthiest Vegetable—Here's How to Incorporate It

Crunchy peppery showers fall from a watercress, probably the spiciest soup green, which could be used to give lots of flavoring in salads or stir-fries. Indeed, that's the stomach-preservative way of going about it. Then rated watercress on a very "powerhouse" scale of fruits and vegetables for those 17 nutrients that remark nearly a straight line toward disease risk, giving it a score of 100 out of 100. Watercress not only scored 100 among vegetables; it was the only one of the latter or fruit rated for nutrient value.


Roughly about 4 calories per cup. The bone tissue is increased while guarding against blood clots by the high vitamin K level from this. The specific nutrients to be considered include vitamin C and a handful of heart-protective nutrients like magnesium and potassium, even calcium.


It has got leaves that are small and rolled, a hollow and crispy stem, and bright green leaves. It is so very fast-growing, found in shallow water and fast-running water; technically, it is semi-aquatic. It is related to the mustard plants, cabbages, and broccoli. It can be grown as microgreens or full-size leaves.


Raw or cooked, watercress fits right into the regular greens category. Bright leaf color with a naturally salty taste but pugnaciously peppery. He whipped up this chilled, refreshing summer avocado gazpacho soup. From the same thinking, a bit of wilted watercress would be lovely in it.


Wild watercress is dug up from April to October but is available in stores throughout the year. When shopping for the freshest watercress, select accordingly with the stems placed in water, much as one would when buying a bouquet. You will see it for prepackaged without the plastic.


"But watercress is something that must be handled very delicately, so really I would suggest local fresh watercress, stood in a container of cold water with the leaves above the water," Amador says. "You could wrap it in a damp paper towel and place it in an airtight bag." To keep the leaf vibrant and crisp, ensure it is stored carefully away from overcooling. Watercress should be used soon, as it loses crispness within days. Because the leaves are tender, they spoil easily.