Watercress is an aquatic plant that grows best in standing water. It is mainly cultivated for culinary usage. The spicy bitter greens make a delicious addition to salads, soups and sauces. Watercress is also an enriching source of vitamins and minerals, particularly vitamin C. Its historical use as a tonic and a cleanser makes sense. It stimulates not only the digestion but all major body systems, combating sluggishness and weakness and reinforcing toxin removal from the liver, kidneys and lungs.
Small seedlings will appear in 10-14 days. When they reach a height of 2 inches, transplant them 2-3 inches apart in a trough or container. . Cover the young plants with half an inch of water.
Prepare a tray with a soilless potting mix. Spread out the seeds and cover them completely with potting mix. Put the seeded tray in a large container of fresh water. The seeds must be supplied with fresh water several times a day to keep them permanentaly moist. Can be propagated from cuttings below the leaf nodes, and placed in a box lined with foil and filled halfway with soil. Keep them moist.
Watercress can only be used fresh. The shoots are ready for cutting when they reach a height of 6 inches. Harvest the leaves and the stems throughout Spring, Summer, and Autumn.
To stimulate digestion: pour 1 cup of boiling water over 1 teaspoon of freshly chopped watercress. Steep for 10 minutes and strain. Drink 1-2 cups daily. For blemishes mash watercress leaves, place the mash on affected areas for 15 minutes. Rinse with cool to lukewarm water.
Stand the pot in a dish of water and change it daily. Work the soil frequently to keep it loose and clear of algae. Pinch off flowers to encourage more stem and leaf growth.
The first potatoes were cultivated in Peru about 7,000 years ago.