Ingredient: Watercress

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May 202011

[photo-watercress cruciferous vegetable]

Ingredient Name: Watercress

Ingredient Name in Chinese: 西洋菜 (Xī yáng cài)

Description:

Watercress is a fast-growing aquatic plant native to central Asia and Europe. It grows so fast that the edible shoots are harvested only a few days after germination.
This vegetable belongs to the cabbage family, and is one of the oldest leaf-vegetables consumed by humans.
Watercress can be a breeding ground for parasites if grown in an environment where animal wastes are present.
When buying watercress, look for ones that do not have flower blooms. This vegetable becomes bitter in taste once it begins to flower.

Watercress Uses and Health Benefits:

Known as a nutrient-dense superfood, watercress contains significant amounts of iron, calcium, folic acid, potassium, vitamins A, C, E and K.
Watercress also contains high amounts of antioxidants and disease-fighting phytochemicals like isothiocyanates.
The American Association of Cancer Research published in its journal that cruciferous vegetables, specifically watercress, appears to stop human prostate cancer cells from growing in mice.
Watercress is also known to be beneficial for those with hypothyroidism since its high iodine content strengthens the thyroid gland.
In Chinese medicine, watercress is a valued food remedy known to nourish and remove excess heatiness.
Watercress can be eaten raw or cooked, although in Asia it is often consumed cooked or in soups. Other uses of watercress are in salads, sandwiches, and dips.
See a list of soup recipes using watercress.

Preparation:

Watercress should be washed thoroughly in cool water, especially if it is to be eaten raw.
If the sprigs are long, cut them to shorter edible sizes before cooking.

Where to Buy: