- Region
- Europe
- Origin
- Europe and western Asia; cultivated worldwide
Europe · Food · № 654
Nasturtium officinale
Food · Europe
Watercress
Nasturtium officinale
Traditionally attributed effects: rich in vitamin C, beta-carotene and vitamin E; used to support detoxification, cool body heat and support the lungs.
Safety notes
Do not eat watercress from ditches where cattle graze raw (liver fluke). Not in large amounts with kidney disease or during pregnancy. Traditional use is no proof of effectiveness; if you are pregnant, breastfeeding, taking medication or have a medical condition, consult a doctor or pharmacist.
Cautions by tradition (2)
- Chinese food therapy: Bitter apricot kernel is toxic raw; see apricot.
- Kallawaya healing in Bolivia: Wild watercress can carry liver fluke; eat only cultivated watercress raw.
Preparation
Fresh as a vegetable or in soup.
Use in traditions
An old food and medicinal plant in Europe and Asia and a classic soup vegetable in Cantonese cooking.
Applications
Use by tradition
How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.
Chinese food therapy
Attributed effects
A cooling family soup that supports the lungs and cools body heat; watercress is regarded as naturally antibacterial.
Caution: Bitter apricot kernel is toxic raw; see apricot.
Kallawaya healing in Bolivia
Attributed effects
As a 'cold' remedy for liver complaints, and for cough and airway complaints.
Preparation and amount
Cultivated watercress, fresh in a salad.
Caution: Wild watercress can carry liver fluke; eat only cultivated watercress raw.
- Ways to prepare herbs
- Powder and kitchen