Watercress

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Ayurvedic names:

Chinese names:  Jia du xing cai

Bangladesh names: Halim

Arabic names:    البقلة (al buqlah)

Rain Forest names:

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Approximate Number of Species Known:

Common Parts Used: Leaves, roots, young shoots

Collection: Summer

Annual/Perennial: Perennial 

Height: 1 to 2 feet

Actions:  Diuretic, expectorant, purgative, stimulant, stomachic, tonic

Known Constituents: Calcium, chlorine, cobalt, copper, tannin, fluorine, iodine, iron, manganese, phosphorus, sulfur, vanadium, vitamins A, B1, B2, C, D, and zinc

Constituents Explained:

Description:   (please note: this is the general characteristics –  colour, flavor etc)

Traditional Use:

Clinical Studies:

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                     Watercress

Latin name:        Nasturtium officinale

Family:                N.O. Cruciferae

Other names: 

Formerly Rorippa nasturtium-aquaticum and R. microphylla.

Water cresses are fast-growing, aquatic or semi-aquatic, perennial plants native from Europe to central Asia, and one of the oldest known leaf vegetables consumed by human beings. It is an invasive species in the Great Lakes region where it was first sighted in 1847. These plants are members of the Family Brassicaceae or cabbage family, botanically related to garden cress and mustard — all noteworthy for a peppery, tangy flavor.

The hollow stems of watercress are floating and the leaves are pinnately compound. Water cresses produce small white and green flowers in clusters.

Watercress is particularly valuable for its antiscorbutic qualities and has been used as such from the earliest times. As a salad it promotes appetite. Culpepper says that the leaves bruised or the juice will free the face from blotches, spots and blemishes, when applied as a lotion.

Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C. In some regions watercress is regarded as a weed, in other regions as an aquatic vegetable or herb. Watercress crops grown in the presence of animal waste can be a haven for parasites such as the liver fluke Fasciola hepatica. 

Many benefits from eating watercress are claimed, such as that it acts as a stimulant, a source of photochemical and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties; it is widely believed to help defend against lung cancer. Due to its high iodine content, watercress has a strengthening effect on the thyroid gland, thus beneficial for suffers of hypothyroidism.

In addition, watercress is a known inhibitor of the Cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (ex., chlorzoxazone).

Herb Name:  watercress

Other Names:  Rorippa, water pepper

Latin Name:  Rheum Palmatum

Family:  Cruciferae

Common parts Used: leaves, seed 

Watercress is a semi aquatic plant. It is perennial in nature. It belongs to the family cruciferae. It is native to Europe and Central Asia.  It has a peppery flavor. It has tiny white flowers.

Watercress leaves are used raw as well as cooked. It is used in garnishing salads. The leaves are considered rich in vitamins and minerals. The seed is also eaten and used in salads. The seed is crushed into powder and used as alternate mustard. The leaves are also rich in iron.

Watercress is rich in minerals and vitamins.  It has both medicinal and food value among men. It is also considered as cleansing plant. Its richness in vitamin C is considered remedy for different illness. The plant is used in the treatment of Tuberculosis. The juice extracted is widely used for treatment of chest problems. It is also used for kidney diseases. It is also used for hairs as a tonic. It is also used in anticancer drugs. Watercress is also used to treat ulcers.