Watercress’s name come from it growing in fresh spring water and slow moving streams, leaving this leafy green small, tender, and succulent. It’s also very nutritionally dense, meaning you get a lot of nutrition in a smaller serving; a serving of watercress has more iron than spinach, more calcium than milk, and more vitamin C than oranges, plus oodles of Vitamin K. Use as a delicious and nutritious salad base, just remove the thick fibery stems; quickly saute with ginger; blitz into soup or pesto; or make egg and cress sandwiches.
This product is wild foraged and harvested in southwestern Catskills.
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