Herb & Spice Companion

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HERB & SPICE COMPANION

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WATERCRESS

Nasturtium officinale

Flavors: pungent, peppery,

slightly bitter

Hugely popular in English kitchens,

watercress is one of the oldest veggies

known to man. It’s also one of the health-

iest. Botanically, it’s related to mustard,

wasabi, and horseradish, which explains

the spicy zip on your tongue when you

eat it. Watercress adds a zesty crunch to

salads, sandwiches, and cheese spreads.

It’s delicious in all manner of soups, from

minestrone to wonton to French water-

cress soup, or potage au cresson. And

it can be quick-cooked in stir-fries and

egg dishes.

In the Garden

Watercress, a perennial, grows naturally and easily in shallow, slow-flowing water. If

you can replicate these conditions, it will also grow in containers or in a shady, wet

spot in the garden. You'll need a con-

tainer large enough to hold soil-filled

pots with drainage holes, so the water

from the pots can drain into the con-

tainer to form a pond-like environment.

Or, try a makeshift "bog" in the garden

(see instructions on opposite page).

Watercress won’t transplant easily, so

make sure your pots and your bog are

suitable for mature plants.

HEALTH BENEFITS

Watercress has been used over the

centuries as a breath freshener,

stimulant, and remedy for scurvy,

blood disorders, and countless other

conditions. As a tea, it’s used to

treat cough, flu, and bronchitis, and

to improve digestion. Watercress is

a cruciferous vegetable—a group

of plants, along with broccoli,

horseradish, and cabbage, currently

being studied for its effect on cancer

growth and prevention.

DIY GARDEN TIP

Build a Bog: To form a bog in the

garden, dig a hole 2 feet in diameter

and 1 foot deep, and line it with pond

liner. Fill with soil, water deeply to

create a bog environment, and plant

the seeds or stems.

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