Growing up, we ate a lot of watercress. A LOT! We lived by a stream and watercress grew wild, and my parents, who had grown up in the mountains in Europe, thought this was like a little taste of home. I remember going for walks with my parents and bringing back a basket of watercress.
My mother prepared watercress many ways, from putting it into soups, to mildly steaming it, but we usually ate it like a salad. And while it was available, we mostly ate watercress as a green until the garden my parents planted produced other greens.
Watercress is one of the first leafy greens eaten by humans, and it is packed full of essential nutrients and disease-fighting antioxidants. It is a member of the cruciferous vegetable family. Like other cruciferous vegetables such as broccoli and kale, when chewed or chopped, watercress releases a variety of phytochemicals that are thought to ward off cancer. Continue reading “Lunch Today: Watercress and Radish Salad”
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