Watercress

Watercress (Nasturtium officinale) gets its name from its natural environment. It traditionally grew in springs and running water. Nowadays in Switzerland, it is only grown in water at a production facility. Widespread in Europe, it can now be found around the world.

In a culinary setting, watercress can be used raw in salads and soups or blanched. Consuming it raw is the best way to preserve the vitamins and minerals. It makes an ideal flavoursome garnish for a ready-to-serve dish.

Watercress should be stored at fridge temperature.