“The true method for healing the sick is to tell them of the herbs that grow for the benefit of man.” Pamphlet 144, 13
Watercress is an herb that has long been prized by the Muslims in India. In relatively recent times it has been used in Europe and England, being greatly valued for its health giving properties, but in the United States it is quite underrated and rarely used.
As food, the herb reaches back into history. During the seventh century B.C., Spartan athletes, who were famous for their dedication to superb health and sports, relaxed each day after they had completed their exercises in the outdoor arenas, which were the very first gymnasiums. Their coaches gave them heavily buttered, open-faced yogurt sandwiches topped with a bunch of watercress to enable the athletes to remain in top condition. In the days of Marco Polo (1254–1324), when only the very wealthy could afford the new seasonings that he brought from China, the peasants, who were never ill, seasoned most of their food with the pungent watercress. In England today, watercress soup and sandwiches are considered important to good health.
In Mexico, the raw herb was crushed, added to water and then sweetened. It was steeped for a few hours, strained, and given, when thirsty, to people with weak lungs or tuberculosis.
Spanish speaking New Mexicans use it as a treatment for kidney and heart problems. Native Mexicans drink the crushed leaves with water for an inflamed liver, mouth or larynx. The cooked leaves are mashed with olive oil and bound as a poultice over any painful place. The fresh plant is used in the treatment of constipation.
Watercress, like other plants that have a pungent taste, is celebrated as a blood purifier and has been used in the springtime to eliminate the toxins accumulated during the winter. It increases the appetite, frees up the bowels, and causes a freer flow of urine. It is strongly alkaline and therefore treats acidity of the blood, relieving symptoms related to over acidity. It is said to help clear up acne, as it cleanses the blood and relieves arthritis and rheumatism. It is relatively high in vitamin C and was extensively used to prevent scurvy during the last century. If you do not have a source of vitamin C in your diet or vitamin pills, watercress could be a valuable supply.
Used with carrots and spinach, it is said to be very helpful in treating low blood pressure and anemia. It is used as a diuretic, causing an increased flow of urine, thus helping to cleanse the system. Watercress nourishes the pituitary gland and strengthens the heart. Because it is rich in iron and iodine, it stimulates glandular activity. Having high sulphur content, it is often prescribed for eczema, while its unusual vitamin A content makes it particularly good for night blindness.
With its high potency in vitamins and minerals, and cleansing effect on the system, it is a good disease preventative taken daily. One should “eat as much watercress as can be obtained, raw, in the daily salad. There is no better salad herb available to man. An old name for watercress was poor man’s bread. When wheat bread could not be afforded there was always watercress.” It contains three times the amount of vitamin E as lettuce and therefore has been considered good to improve stamina.
The herb can be grown in pots as long as the soil mixture is kept wet. Therefore, the pots must be set in a tray of water. You can also plant it outdoors, in a miniature sunken garden; for example, in pots placed in a sunken bird bath or some other container sunk in the ground (the water stays cooler that way). The water should be changed often. Plants can be obtained by rooting sprigs from a bunch. Sprigs will sprout in a glass of water, provided the water is changed daily.
When collecting the watercress be sure that you gather only the cress, since the poisonous water hemlocks, which somewhat resemble the carrot plant, often grow nearby. The watercress usually sways and floats on top of the water and is quite easily distinguishable from plants. When harvesting, do not pull up the whole plant, but pinch or snip off the greens at the water’s surface. In this way, there will be plenty for future use.
You can gather and dry the leaves for sprinkling on winter fare, but by far the best way of using the herb is raw and in a salad. The dried leaves can be made into an infusion (tea) in the wintertime. It can be minced and added to soups or vegetables just prior to serving. Thinly slice whole grain bread and spread it thickly with watercress leaves for the classic sandwich. It is by far more nutritious when eaten raw.
Watercress can be cooked exactly as you do spinach. To make cream of watercress soup, add a pound of minced watercress to creamed potato soup. Cook until done.
Watercress is a superior source of many vitamins including C, K, E, Iron, Calcium—which strengthens bones and teeth, Magnesium, Manganese, Zinc, and Potassium, even more so than apples, broccoli and tomatoes. Adding it to cooked food, salads, stews, and even to stir fries, just before serving, is a great idea.
Watercress is considered to be a most wonderful plant by many herbalists. A member of the cabbage family, it is very nutritious. Besides containing carotenoids and lutein, memory and mental functions are improved by eating it. Digestion is improved, and the flow of bile is regulated. Because watercress is a blood cleanser, it is very valuable in improving the complexion.
Chopping the leaves and steeping in boiling water, or soaking them in honey overnight and then straining, can make a cough syrup. This mixture can then be used when needed to alleviate a cough.
When purchasing watercress, make sure the leaves are nice and green and not wilted or yellowing. They can be kept in the refrigerator for about three days in a sealed plastic bag.
If you are suffering from a bladder infection, it is wise to avoid watercress until the infection is cleared up.
Because of its high content of iodine, people who cannot tolerate iodine should avoid using it.
Excerpts of this article are from www.schoolofnaturalhealing.com October 2010.