The hollow stems of watercress are floating, and the leaves are pinnately compound. Small, white and green flowers are produced in clusters.
Cultivation of watercress is practical on both a large-scale and a garden-scale. Being semi-aquatic, watercress is well-suited to hydroponic cultivation, thriving best in water that is slightly alkaline. It is frequently produced around the headwaters of chalk streams. In many local markets, the demand for hydroponically grown watercress exceeds supply, partly because cress leaves are unsuitable for distribution in dried form, and can only be stored fresh for a short period.
Watercress can be sold in supermarkets inside sealed plastic bags, containing a little moisture and lightly pressurised to prevent crushing of contents. This has allowed national availability with a once-purchased storage life of one to two days in chilled/refrigerated storage.
Also sold as sprouts, the edible shoots are harvested days after germination. If unharvested, watercress can grow to a height of 50–120 centimetres (1.6–3.9 ft). Like many plants in this family, the foliage of watercress becomes bitter when the plants begin producing flowers.
In the United Kingdom, watercress was first commercially cultivated in 1808 by the horticulturist William Bradbery, along the River Ebbsfleet in Kent. Watercress is now grown in a number of counties of the United Kingdom, most notably Hertfordshire, Hampshire, Wiltshire and Dorset. The town of Alresford, near Winchester, holds a Watercress Festival that brings in more than 15,000 visitors every year, and a preserved steam railway line has been named after the local crop. In recent years,watercress has become more widely available in the UK, at least in the southeast; it is stocked pre-packed in some supermarkets, as well as fresh by the bunch at farmers' markets and greengrocers.
In the United States in the 1940s, Huntsville, Alabama was locally known as the "watercress capital of the world". Today, Oviedo, Florida in the United States is known by that title, while Alresford in England is considered to be that nation's watercress capital.
Watercress contains significant amounts of iron, calcium, iodine, and folic acid, in addition to vitamins A and C.Because it is relatively rich in Vitamin C, watercress was suggested (among other plants) by English military surgeon John Woodall (1570–1643) as a remedy for scurvy.
Many benefits from eating watercress are claimed, such as that it acts as a stimulant, a source of phytochemicals andantioxidants, a diuretic, an expectorant, and a digestive aid.It also appears to have antiangiogenic cancer-suppressing properties; it is widely believed to help defend against lung cancer.A 2010 study conducted by the University of Southampton found that consumption of watercress may also inhibit the growth of breast cancer.The content of phenethyl isothiocyanate (PEITC) in watercress inhibits HIF, which can inhibit angiogenesis.
Collected in Wikipedia, link in http://en.wikipedia.org/wiki/Watercress
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