Watercress – the forgotten cousin of watercressalso called watercress, is a plant from the cabbage family that occurs all over the world. However, in Poland, it can be found quite rarely in nature; it can be looked for by the inhabitants of the western part of the country. It grows in wet areas, near the banks of streams, streams and rivers. Its appearance is somewhat reminiscent of lamb’s lettuce and cress. It has arrow-shaped leaves on long petioles, and its flowers protrude above the water surface. In addition to its taste, it also has medicinal properties. Why is it worth eating watercress, and in what recipes should it be smuggled in? We give you a hint.
In stock watercress there is a complex of vitamins and minerals. Vitamin Awhich primarily supports eye health and skin condition; B vitaminswhich, among other things, affect the nervous and circulatory systems; supporting immunity and exhibiting antioxidant properties vitamin Cand vitamin Kwhich primarily ensures proper blood clotting. Watercress is also a source of calcium and phosphorusthat strengthen bones and teeth; magnesiumwhich supports the functioning of the nervous, cardiovascular and muscular systems, as well as ironwhich helps protect the body against anemia.
There is also plenty of watercress in the green leaves antioxidantswhich support the body’s fight against the harmful effects of free radicals, as well as they have anti-inflammatory, anti-aging and anti-cancer properties.
Eating watercress supports proper digestion and will also benefit the functioning of the liverbecause this plant supports its regeneration. People who want to can also use it take care of the circulatory system, help regulate blood pressure, and support the functioning of the heart. Additionally, it shows diuretic effectthus helping to remove unnecessary metabolic products. It will also be a great choice for people on a diet because it is low-calorie and also accelerates metabolism.
You wonder what does watercress taste like? Reminds a milder tasting version of cress, suitable for eating raw as well as for cooking. It turns out that you can also grow it on a windowsill. You can use it as a substitute for your favorite lettuce, adding watercress to salads or as a green element in sandwiches. It will go well with radishes, cucumbers, tomatoes and peppers.
It will also work great in a variety of situations vegetable soups. Green leaves can also be used to decorate dishes. If you’ve managed to get a good supply of watercress, you can also make some from it pestojust mix it with a few tablespoons of olive oil, parmesan and a handful of walnuts. In France, watercress is added to scrambled eggs, while in Japan it is an ingredient of sushi.
Interestingly, food was reportedly served at the royal wedding of Prince William and Duchess Kate tarts with asparagus and watercress.
Sources: guster.pl, Terazgotuje.pl
