Despite this blog’s name, you may be surprised to learn it isn’t about watercress, at least not exactly. I didn’t anticipate anyone would think it is nor did I plan to write about watercress other than to explain the name. (Which I will come back to later.)
But I’ve discovered that people find this blog by searching for watercress information (something else I didn’t anticipate) and ask questions about watercress. When I started researching watercress, I knew it is worth sharing about.
This post starts a series about watercress; I’ll post every few weeks so please follow and explore the HEART of watercress with me; and I’ll still write about other topics. Why not sign up now?
So, what is watercress?
First,botanists call it Nasturtium officinale, although also known by others-Rorippa nasturtium-aquaticum (L.) Hayek, Nasturtium nasturtium-aquaticum, (L.) H. Karst., Sisymbrium nasturtium-aquaticum L., Nasturtium officinale var. siifolium (Rchb.) W.D.J. Koch, watercress, water cress, yellowcress.
To a horticulturist, watercress is
- a flowering plant
- an aquatic, water-loving plant
- a green perennial plant
- native to Eurasia and Asia
- a plant introduced to North and South America, Australia,New Zealand, Europe, and South Africa
- considered “noxious and invasive” through most of the United States
Nasturtium officinale range map. USDA PLANTS Database.
To the taxonomist, watercress is
To a chemist, watercress
The pungent, spicy, and/or peppery taste of members of the Mustard family is due to a defense system known as the glucosinolate-myrosinase system.
When the plants’ tissue is damaged, two compounds ,glucosinolate and myrosinase, within the plant tissues breaks down and results in the production of several mustard oils that have bioactive properties . This arrangement is thought to be active against herbivores, fungi, viral and bacterial pathogens, nematodes, and even other plants.
Thus, the distinctive flavors of many members of the Mustard family are due to the types and amounts of hydrolyzed glucosinolate products released.
To a wildlife biologist, watercress
serves as a food source for ducks, muskrats, and deer who eat the leaves of watercress, and the plants serve as shelter for small aquatic life. Yellowed leaves of watercress are consumed by aquatic herbivores such as caddis flies, amphipods, and snails due to the low levels of glucosinolate and myrosinase in the leaf tissues.
To a microbiologist, watercress
collected from the wild should be washed carefully prior to eating to avoid accidental ingestion of microscopic parasites, such as the protozoan Giardia, that may be present in untreated water .
To a nutritionist, watercress
contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C. Many health benefits are attributed to eating watercress , such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It may also have cancer-suppressing properties, and is widely believed to help defend against lung cancer.
And to you , watercress is …..?
exploring the HEART of watercress
Thanks for joining me for this overview of the many facets of watercress. In future posts I will explore the nutritional and medicinal uses of watercress, including how to use it as a tasty and healthy food. In the meantime, use the references I’ve listed below to explore watercress until then.
Thanks for following this blog. If you’re visiting, I would love for you to start following Watercress Words : use the form to get an email notification of new posts. Don’t worry, you won’t get anything else from me. I also want you to find and follow me on Facebook, Pinterest , Instagram, and LinkedIn .
Thanks for joining me, I’m glad you’re here.
Dr. Aletha Cress Oglesby
So, obviously this blog is named water-cress, because it’s part of my name. And because as I briefly mentioned above, watercress has health benefits-and so does this blog! So, it seems to fit. What do you think?
Learn more about watercress at these references.
The watercress glucosinolate-myrosinase system: a feeding deterrent to caddisflies, snails and amphipods
I appreciate the use of photos and graphics available in the public domain from The Plants Database of the United States Department of Agriculture.
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