DID YOU KNOW? To make watercress last longer, put it in a glass of wa ter in the fridge, covering leaves with a plastic bag.
When Hippocrates, the father of Western medicine, built his hospital on the Greek island of Kos, he made sure to do so near a natural spring. Why? To ensure a ready supply of watercress. Convinced of its healing properties, he used the peppery plant to treat blood disorders. And his assumptions weren’t wrong: watercress is a lean, green, health-giving machine, yet often overshadowed by fellow brassica rocket – despite its far-superior nutritional rundown.
Thanks to its high nutrients-to-calories ratio, watercress regularly tops good-for-you lists – in one journal, 41 fruits and vegetables were ranked for nutrients including calcium, folate and vitamin D, and watercress came out on top. A 35g serving provides over 100 per cent of your daily reference intake of vitamin K, necessary for blood clotting. It also boasts vitamin A, important for eye health, and vitamin C, which supports immune function. Plus it’s packed with antioxidant phenols: in a study of 12 cruciferous veg, watercress had the most. Nice one, Hippocrates.
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