Watercress,

A fast growing , semi-aquatic edible perennial. Watercress is native from Europe and central Asia. Produce small white flowers in clusters. Is well suited to hydroponic cultivation, thriving best in water that is slightly alkaline. Watercress may be sowed directly in very moist soil 1/4" deep. May be harvested when sprouts are 1" tall or leafy greens appear. Turns bitter if allowed to flower. It is not frost tender and hardy in USDA Zones 4 - 11

Scent is a mild, peppery green scent. Mixed in dried form along with cucumber has been commercially used in bath salts. Info @ daviesgate.com/bathsalts

Noteworthy for a peppery, tangy flavor, watercress sprouts are harvested days after germination Great used in salads, sandwiches and is one of the main ingredients in V8 vegetable juice. (copyright) Like an oyster, the watercress is in proper season only when there is an "R" in the month. Make a French-cress salad using a pint of watercress, 1 red onion and French dressing. Chop onion in 2" pieces, same with watercress, mix and add dressing.

Considered one of the oldest leaf vegetables consumed by humans. Watercress is a member of the cabbage family. Related to garden cress and mustard.

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