The ancient Greeks called watercress kardamon and believed it could brighten their intellect, hence their proverb “Eat watercress and get wit”.
Soft in texture with dark green leaves, but with a distinctive ‘raw’ flavour and peppery kick, Watercress is the UK’s most historic salad leaf and, unlike other salad leaves, is grown in gravel beds, washed by flowing mineral rich spring water. Like other leafy greens, watercress has lots of iron, calcium, folic acid and vitamin C, making it an excellent nutritional supplement AKA a salad superfood. Watercress is grown in a number of counties of the UK, most notably, Hertfordshire, Hampshire, Wiltshire and Dorset. Alresford, near Winchester, is often considered the watercress capital of Britain. Watercress greens have been eaten by humans for centuries: writings of both the Romans and the Ancient Greek document the consumption of watercress by all classes. Many benefits from eating watercress are claimed, such as that it acts as a stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties.