Watercress is an annual plant from the cruciferous family. The adult plant has lush green oval curved leaves with a wavy edge. It blooms white. However, rather key plants are eaten as vegetables. Their stems are translucent and there is a trio of deep green leaves at the top. The leaves are entire, up to half a centimeter long and about a millimeter wide. On sprouted watercress, you can also find the remains of black seeds, which are not harmful in any way and do not need to be removed. Sprouted watercress is sold in small boxes, from which it is easy to take out.

Watercress of first-class quality can be recognized by its fresh green color, upright non-lying plants and, of course, the absence of mold and rot on the substrate. The taste of watercress is pleasantly pungent, such as that of radishes, with which it is related.

Watercress is mainly used fresh. Its assets are vitamins and fresh pungency. Both disappear with cooking, so they are not cooked as a matter of principle, and if added to hot dishes, always after removing from the stove. Watercress is great for any salad, it goes well with, for example, properly ripe tomatoes, it is excellent in cucumber salad, but it can also work wonders with chicory or other leafy vegetables. You can use it in dips, spreads and cold sauces for meat, fish or grilled vegetables. It can also be used instead of chives or parsley for potatoes or rice and pasta salad.

Watercress shoots are also good in sandwiches and stuffed baguettes instead of leafy vegetables.

If the substrate is sufficiently supplied with water, watercress will last a relatively long time in the refrigerator. When the plants begin to lie down, it needs to be consumed quickly.

Watercress is one of the important sources of vitamin C, but also vitamin B and beta carotene. Of the minerals, it is worth mentioning the significant content of iron, potassium and magnesium. Due to its high content of vitamin C, it was used in ancient times as a prevention against scurvy. Thanks to the fact that watercress is available all year round in the same good quality, it is an invaluable vegetable, especially in winter, when most vegetables are in short supply, of poorer quality or too expensive.

Watercress can also be grown very easily at home. However, when growing, it is important to choose a substrate that will not stick to the roots of the plants. Although watercress is the most well-known type of shoot, it is far from the only species. Other aromatic plants are often grown in this way, including herbs, bulbs, mustard or chili.