Watercress plants are dark green, leafy vegetables with a zesty pepper-like taste. It is an aquatic-type plant and is related to the Nasturtium family. Watercress herbs are grown along creeks and streambeds. The plants grow partially submerged.
Watercress produces small flowers all summer long.
Watercress is used in salads, and as a garnish. It should be harvested, just before use. You can keep it in the refrigerator for short periods.
Flowers Bloom: Two months after planting.
Flower Colors: Green, white.
Hardiness Zones: 5 – 9
Perennial, Nasturtium Officinalis
Watercress has been used for bladder and kidney problems.
The peppery taste of Watercress livens up salads. They are also used as a garnish.
Watercress is rich in Vitamin A and C, and a variety of nutrients.
Watercress herb grows in rich soil along streambeds and creeks. Plants grow partially submerged in shallow water. Plants should be in full sun. Cool-weather is best.
the plant is grown from seed. Start plants indoors in rich seed starting soil. Keep soil moist.
Transplant seedlings outdoors along slow-flowing creek beds.
The tiny fruits ripen about two months after the first flowers bloom. Then, they drop seeds, shortly after.
Harvest leaves and young stems before the flowers bloom, as it becomes too bitter and pungent to eat. Cut leaves, wash and dry them, and store them in the refrigerator.
Ideal pH: 6.0- 8.0