150 seeds
Watercress (Nasturtium officinale), is a fast-growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia, and one of the oldest known leaf vegetables consumed by humans. It is a member of the family Brassicaceae, botanically related to garden cress, mustard and radish â all noteworthy for a peppery, tangy flavour.
Cultivation of watercress is practical on both a large-scale and a garden-scale. Being semi-aquatic, watercress is well-suited to hydroponic cultivation, thriving best in water that is slightly alkaline. It is frequently produced around the headwaters of chalk streams. In many local markets, the demand for hydroponically grown watercress exceeds supply, partly because cress leaves are unsuitable for distribution in dried form, and can only be stored fresh for a short period.
Also sold as sprouts, the edible shoots are harvested days after germination. If unharvested, watercress can grow to a height of 50â120 centimetres (1.6â3.9 ft). Like many plants in this family, the foliage of watercress becomes bitter when the plants begin producing flowers.
Watercress contains significant amounts of iron, calcium, iodine, and folic acid, in addition to vitamins A and C
