WATERCRESS
Nasturtium officinale
COMMON NAMES: Tall nasturtium.
FEATURES: Watercress is of the mustard family, native to Europe, but has migrated to most of North
America and is found in moist banks and running waters below 8,000 feet. The branching stems are 1–3
feet long and generally extended with leaves above the water. The leaves are somewhat fleshy, elliptic,
and in pairs of 3–7 with small white flowers in enlongated racemes; pods ½–1 inch long. Watercress is
most popular as a garnish only, the mineral-rich plant is an excellent addition to daily salads. Has been
thus in use since ancient times.
MEDICINAL PARTS: Leaves, root.
SOLVENT: Water.
BODILY INFLUENCE: Tonic, stimulant, blood purifying.
USES: Native Americans used the herb for liver and kidney trouble and to dissolve kidney stones.
Parkinson, in 1640, says: “The leaves of juice applied to the face or other parts troubled with freckles,
pimples, spots or the like at night and washed away in the morning. The juice mixed with vinegar to the
forehead is good for lethargy or drowsy feeling.” For the above, use the fresh herb daily for skin
improvement. The high vitamin and mineral content is a preventive for scurvy and a blood builder in
every sense of the word. The Romans considered it as excellent food for those who have deranged minds.
J. E. Meyers, Botanical Gardens of Hammond, Indiana, informs us that watercress is one of the best
sources of vitamin E. This is the fertility vitamin (it was discovered by Professor Herbert Evans of the
University of California), helping the body use oxygen, which increases physical endurance and stamina
and improves heart response. Tests and research by professors of science show that dried watercress
contains three times as much vitamin E as does dried lettuce. (Researchers Mendel and Vickery worked
with Dr. Karl E. Mason, of Vanderbilt University.)
DOSE: Infusion of the fresh or dried herb, 1 teaspoonful to 1 cupful of boiling water, then steeped. Drink
3–4 cupfuls daily.