The correct name for watercress is nasturtium officinale and it belongs to the family
Cruciferea. Cress is native to Europe and Asia, common in Great Britain and widely
naturalized in the United States and Canada. It has also been introduced into the
West Indies and South America.
Nasturtium
officinale is called watercress in Great Britain and America, Brunnenkress
in Germany, Crescione in Italy, and Nerokarthamon in Greece. As a matter
of record, the Greek name Kardamon, broadly translated, means head subdoer
and it was thought in ancient Greek in times that Watercress would cure
a deranged mind.
Watercress is the most ancient of green vegetables known to man and its
use can be traced back to the Persians, Greeks and Romans. In fact, a
famous Persian chronicler advised Persians to feed cress to their children
to improve bodily growth. He also strongly recommended its use to the
Greek and Persians soldiers of that time. Although these eminent rulers
knew nothing of such matters as mineral content and vitamins, they did
observe that their soldiers were in better condition when this plant was
made part of will and diet.
The Romans, too, looked with favor upon Watercress as a salad. The common
method of preparation in those days was with oil and vinegar. It was also
served with pepper, cumin seed and lentiscus…leaves of the mastic
tree.
It is reported that Nicholas Messier first grew watercress in Erfurt,
Germany, in the middle of the 16th century. English cultivation started
in early 1800, when a farmer near London began to give cress attention
as a product of Agriculture to be used in salads. It was not long before
its popularity spread and it became increasingly difficult to meet the
rather sudden increase in demand for watercress.
Recent chemical analysis of Watercress reveals that the beneficial effects
are due to its generous content of vitamins A and C, and the minerals
calcium and iron. Watercress also contains credible amounts of folic acid
and Lucien. It is also considered an excellent functional food for the
prevention of cancer and related diseases.
The United States, with its abundance a pure running water, proper soils
and atmospheric conditions is the most highly favored country in the world
for raising aquatic plants like watercress. These favorable conditions
had made it possible for large-scale commercial watercress cultivations
in the United States. Currently, B&W Quality Growers is the largest
watercress grower in the world, with seasonal farms in six states in the
Eastern United States.
Watercress is a hardy perennial. However, a high degree of vigilance is
necessary in modern cultivation and skilled hands are needed in harvesting,
packing, and shipping this highly perishable product. Only through the
strictest sanitary control, use of scientific methods and skilled handling
has the cultivation of Watercress reached the peak of excellence in the
in United States.
Wherever Watercress has been reported in history, it has been common to
eat the crisp green sprigs out of hand, combined with other tender greens
in salads and as a garnish on hot and cold dishes. In addition, certain
nationalities have made a particular watrercress use famous in their country.
For instance, the French are noted for delicious thick soup made of potatoes
and watercress, Potage Cressionniere. This is usually served hot, though
it is delicious served cold. The English, of course, are responsible for
popularizing the watercress sandwiches. These are now practically standard
service, appearing at daily family teas and high teas alike. The Italians,
too, did their bit by adding shortcut sprigs of Watercress to their minestrone
and other satisfying and hearty vegetable soups. The Chinese have long
used watercress sprays in their egg drop, wonton and of course watercress
soup.
Here in America, B&W Watercress, Inc. has not only made watercress
available easily, but we also developed interesting recipes for using
Watercress. These include: watercress salad, soups and sandwiches, dips,
entrees and of course the vegetable dishes.