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Watercress - bunch

Watercress - bunch

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Raw watercress adds a peppery yet smooth edge to dishes and is highly nutritious. It is harvested primarily between the months of April to November - though because of polytunnel use will be available throughout the year. Watercress has been cultivated since Roman times. It is referred to in Irish poetry from the 12th century and has been grown in southern England since the early 1800s. Watercress was once popular as a tea, freshly made with lemon and sugar, and it has been used throughout history in Europe and Asia as a tonic for various ills.Use it in salads in place of the ubiquitous rocket, or try a watercress and Marmite sandwich! It is a classic soup ingredient and when cooked has a milder flavour. It's also a great in juices and gives carrot-based drinks a bit of bite.


Watercress is rich in vitamin C, calcium, iron and folic acid. It is a cruciferous plant containing anti-cancer phytochemicals such as beta-carotene and flavonoids.


Watercress is very perishable but can be kept in good condition for a couple of days by refrigerating it stems-down in a glass of water, covered with a plastic bag.


Most of the veg is sourced as locally as possible, due to seasonal restrictions and availability and from South West Markets and producers.

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