I have heard my friend mention some watercress. I just had time to realize that is something for eating. I am not compulsive overeater, I am not overweight and I am not anorexic. All I want is to know more about health food we should eat. That is why, I would be thankful if you could tell me more about watercress.
Watercress is a hardy, perennial, European herb, which grows naturally in wet soil along and in spring brooks. You could also find it in ditches and pond margins. Watercress is cultivated under such condition for use as a garnish and a piquant salad. You must harvest watercress, before flower buds appear or the leaves become too rank in flavor to be edible. There are many types of cress such as Garden Cress or Peppergrass, Upland or Winter cress, Bitter cress, Indian-cress or Pennycress. There are also species of Thlaspi, rock-cress or species of Arabis, Stone-cress and Wart-cress. I think that one of these might be also known as creasy and dry land cress. Watercress should be stored in the refrigerator with its stems in water and the leaves loosely covered with a plastic bag. Most Westerners eat watercress raw, and in the East, it is blanched. The moisture should be wrung out and then chopped and tossed with a light sesame oil dressing. Chinese people often stir fry it with a little salt, sugar, and wine or use it in soups, and eat watercress this way.