Water Cress belongs to the crucifers and grows in moist locations with flowing water in nature. It can be found wildly on creek banks, in ponds, and springs, preferably in semi-shade. With a good supply of fresh water, it can also tolerate sun. It forms near-ground growing sprouts with foliage leaves that get up to 80cm long.
In the 16th century, it has already been grown extensively in England, Germany, France, and Switzerland and, as a vitamin-rich vegetable, belonged to plain cooking. The traditional cultivation took place outdoors in homemade moats and has become rare by now due to a lack of clean surface springs. However, the cultivation for own requirements has been increasing in the past years as water cress is well-suitable for tide table and pot cultivation, and more and more emphasis is placed on old, historical, and vitamin-rich plants.
The succulent leaves taste pleasantly peppery and slightly hot and are used like garden cress for salads, sauces, and soups. They can be blanched or consumed raw and are, when used minced and fresh, a good spice. The harvest should be finished before the heyday. Wild water cress shouldn't be harvested as it often shows an enhanced germ, pesticide, and parasite load, especially if its location lies near sheep pastures and arable land.
For Celtic Druids, water cress was one of the 4 sacred plants. (see also our set "Sacred Druid Plants organic")
Nasturtium is a perennial plant for wet locations. Preculture in May. The seed should only be lightly covered with soil. Always keep wet. Wait for vigorous plants to develop before planting outdoors, or even better, cultivate in pot culture. Immerse the pots in water (for example a bucket) and see that the shoot tips reach out of the water. Change the water frequently.
Other names
| German names: |
Echte Brunnenkresse, Wasserkresse, Bachkresse |
| English names: |
Watercress |
