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Robert H. Mohlenbrock @ USDA-NRCS PLANTS Database
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| Common Names |
| Watercress , |
| Botanical Name |
| Nasturtium officinale |
| Family |
| BRASSICACEAE or CRUCIFERAE Cabbage Family |
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| Common Uses: |
Cough *
Culinary *
Digestion/Indigestion *
Gout *
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| Properties: |
Diuretic*
Digestive*
Hypoglycemic*
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| Parts Used: |
Stems and leaves |
| Constituents: | Vitamins A, C and E, nicotinamide, a glycoside, gluconastur-tin, volatile oil, manganese, iron, phosphorus, iodine, copper, calcium |
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Watercress is a nutritional culinary food that can also be considered a medicinal plant.The leaves have a high vitamin and mineral content and also help digestion. It has been used since the time of Hippocrates as a stimulant and expectorant in the the treatment of coughs and bronchitis. 1281 |
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Prep Methods :
- Show All
- Dandelion, watercress sandwiches
- Wart cures
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| Digestive, Nutrition | | Hippocrates described watercress as a stimulant and expectorant, and herbalists still make use of these properties in the plant to treat coughs and bronchitis. Its stimulating qualities and the minerals it contains make watercress important nutritionally, useful in convalescence and general debility. It invigorates the digestion and is diuretic, and lowers blood sugar. 1281
(Mabey, Richard p53) |
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| Side Effects: |
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| Wild watercress may be host to the deadly liver fluke. Use only plants grown commercially in watercress beds |
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Common Misspellings:
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Organic Herb Teas,Oils, Tinctures and Capsules |
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Essential Oils