True Watercress Seed ,Asian Vegetable
This hardy perennial grows wild along streams and can be cultivated in moist soil. Its dark green, small crisp leaves and young stems have a peppery flavor. It is recommended to harvest when young as watercress becomes bitter when it starts to flower. High in vitamins A and C.
Gourmet salad and sandwich vegetable. used to treat sore throats,sinus congestion
It is delicious in watercress soup, pesto green (we call it cresto), sautéed with garlic, or as a fresh garnish. Use in tofu, egg, potato and cheese dishes
- .Watercress plants are highly ornamental
- Maturity: Approx. 50-60 days
- Planting season: Late spring/early fall
- SEEDS PER OUNCE ; 133,000
Dating back to the Roman times, cress has long been an important source of nutrients for European and Asian populations. Today it's grown more for its delightful peppery flavor. It's the perfect extra ingredient to perk up a salad, sandwich, soup or hot dish
Watercress is very popular in Asia, particularly in China, where it appears most frequently in soups. Some soups even feature cress as the main ingredient, accented by onion, garlic, butter and a few spices. Given the right conditions, cress is a hardy plant that produces year round.
They have a pungent flavor and are crisp. Watercress needs to be harvested before the buds appear as the leaves turn bitter after flowering. It is a fast-growing plant that prefers partial shade. It produces white flowers in mid-summer which are very attractive to bees.
As a medicinal herb, Watercress has long been used to treat sore throats and sinus congestion. It is very rich in vitamins and minerals and in alternative medicine, it is used for a wide variety of ailments. Some other common names that Watercress herb is called are: water rocket, water radish, and hedge mustard. It is in the mustard family.
In Asia this vegetable is called...
- China: xi yang choy, dou ban tsai, don ban cai, sai yeung tsoiIndia: pani sag
- Indonesia: cencil, gejembrak, jembrak, kenei, selada air, sesawi tanah
- Japan: koshoso, kureson, tagarashi, uotakuresu
- Malaysia: selada ayer, semanggi
- Philippines: amat, lampaka, mustapa, pakhoy
- Sri Lanka: kakkutu pala
- Thailand: phakkaat nam
- Vietnam: sa lat xoong, xa lach son
Watercress (Nasturtium Officinale) - Watercress seeds are grown for both a culinary herb as well as a medicinal herb. It is a succulent, leafy plant that thrives in marshes, bogs and water gardens. The lobed leaves can be eaten raw, cooked or dried.
Watercress prefers cool temperatures and bright shade. Prepare fertile, well-drained soil. Sow seeds in spring after last frost or in early fall, either in rows or by broadcasting seed. For row planting see chart information. Keep soil moist. Fertilize as needed. Harvest watercress close to soil level when stems are about 8-10” long, using scissors to cut the leaves and tender stems. Never harvest more than a third of any plant at one time.
- Season: Perennial
- USDA Zones: 5 - 11
- Height: 12 - 24 inches
- Bloom Season: Late spring to mid summer
- Bloom Color: White
- Environment: Partial shade
- Soil Type: Varying soil types as long as they are saturated, pH 6.5 - 7.5
- Planting Directions
- Temperature: 50 - 60F
- Average Germ Time: 7 - 14 days
- Light Required: No
- Depth: 1/4 inch
- Sowing Rate: 15 - 20 seeds per plant
- Moisture: Keep seeds moist until germination
- Plant Spacing: 9 - 12 inches