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Watercress.com
http://www.watercress.comReview by Debbie Mazo
If you're finding the same old salad greens on the bland side, it's time for an alternative. For a refreshing variation, dress up your salad with watercress. Packed with nutrients, these peppery, glossy-green leaves go a long way when it comes to adding taste to just about any dish. For everything there is to know about this lesser known vegetable, visit Watercress.com.
Hosted by the B&W Quality Growers, Watercress.com introduces you to this member of the cruciferous-vegetable family, counting broccoli, kale, and mustard greens as cousins. Click on Fun, Facts and Folklore, and you'll discover all the unusual rituals associated with watercress like its use by physicians during the Middle Ages as a poultice for toothaches, earaches, and acne. A popular remedy throughout history, English country folk used watercress as a cure for hiccups, while fashion-conscious society applied it externally to eliminate freckles.
Although many myths surround watercress, scientists around the world have discovered the wealth of its nutritional properties. For example, watercress contains more iron than spinach and provides more calcium than milk. According to the site, it's also safe to say that daily consumption of watercress can help reduce the risk of many conditions including coronary artery disease as well as lung and breast cancer.
When it comes to incorporating watercress into your diet, this leafy green vegetable presents endless possibilities. Like any lettuce, you can use watercress as a salad garnish like Pepper Leaf Salad with Roasted Peppers and Chili Oil Dressing, or team it with fish in a recipe for Tuna and Watercress Quiche. A popular choice for Asian cuisine, Watercress.com also offers ethnic choices like Oriental Seafood Soup with Watercress and Fresh Ginger. Depending on how you serve watercress, it's one vegetable that nourishes both your body and your appetite.
About the Writer
Debbie Mazo is a writer and editor based in Vancouver, Canada. She's been writing the NetFood Digest column for the Global Gourmet since 1997. You can contact her at djmbc@[email-address-removed].
Copyright © 2001, Debbie Mazo. All rights reserved.
April 2001
This page created April 2001