Watercress

History:

Watercress is a juicy, vivid green, succulent aquatic plant that is native to Eurasia and was introduced to North America, where is may be found throughout Canada and the United States. This leafy, hardy perennial can also be grown as an annual and is found wild in abundance near springs, in open running watercourses, shallow creeks, ditches, ponds, lakes, brooks and slow-moving rivers - wherever the water is clear and cool and slow-moving through limestone formations. Watercress thrives in shallow (two to six inches), alkaline water in sun or even in pots of rich alluvial soil that stand in dishes of water. Being semi-aquatic, Watercress is well-suited to hydroponic cultivation. It has a creeping habit with smooth, fleshy stems that bear roundish, heart-shaped leaflets and small white and green flowers on the extremities. The primary Watercress harvest is between March and October, when the leafy crop grows above the water. The tops of the plants are cut by the handful about six inches below the tips and then gathered into bunches. Under favorable growing conditions, regrowth of the tops allows harvest about a month apart. In the winter, Watercress grows under water. Watercress can be pulled for harvest with the roots intact during this period, thinning the stand in the process. For culinary purposes, the roots are cut off before marketing the bunches, but for therapeutic purposes, the roots are also used, because the basal root tissue systems of Watercress have an ability to absorb a greater proportion of mineral nutrients than the shoots, particularly phosphate and potassium. It has been used for thousands of years as a nutritious addition to cuisine and an important factor in herbal preparations. Watercress was one of the first plants cultivated by man and one of the oldest known leaf vegetables consumed by human beings. It was used by Persian and Greek soldiers as a tonic to improve their health and stamina, and has been used through the ages as a spring tonic for the liver and clean blood. Its botanical genus, Nasturtium, is derived from two Latin words, nasus tortus, meaning "convulsed (or) wrinkled nose," undoubtedly referring to the plant's pungency. Oddly, although the Watercress botanical genus is Nasturtium, the plant is not related to the flowers in the genus, Tropaeolum, popularly known as Nasturtiums. The respected seventeenth-century English herbalist and physician, Nicholas Culpeper, recommended this bitter, pungent, stimulant herb to "free the face" from blotches, spots and blemishes." In North America, Native Americans used Watercress for liver, kidney and gallbladder health. Watercress has risen to a starring role in elaborate culinary preparations and is as beneficial for the health as much as the palate. It may be used as a garnish, in salads and sandwiches, added to herb butters, dressings, casseroles, soups and sauces for fish, and is also made into refreshing and nourishing teas. Some of the constituents in Watercress include volatile oil, flavonoids, arginine, glutamic-acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, serine, tryptophan, phenylethyl isothiocyanate, tyrosine, valine, aspartic-acid, phosphorus, potash, nitrogen, iodine, protein, sulfur (probably accounting for the herb's pungent fragrance). Watercress is a highly nutritious herb and is particularly rich in iron, calcium, potassium and vitamin C; and it includes many other valuable mineral elements and vitamins, such as vitamin K, D and E, folic acid, beta-carotene, pantothenic acid and biotin. Watercress is also a rich source of the carotenoids, lutein and zeaxanthin.

Recommended Dosage:
Take two (2) capsules, two (2) times each day with water at mealtimes.

Contraindications:
Overuse (many times the recommended dosage) or prolonged use of Watercress Herbal Supplement on a daily basis (more then four weeks) may cause stomach upset or kidney problems. Some doctors caution against use during pregnancy, as it may be a uterine stimulant. Individuals with allergies to members of the cruciferous vegetables (cabbage, broccoli, cauliflower, Brussels sprouts, kale, mustard greens, collard greens, bok choy and turnips) should avoid Watercress. Do not use Watercress if you have duodenal ulcers or kidney disease, and it should not to be used by children under the age of four. Although not well studied, some early research claims that Watercress may interfere with the way certain herbs, medications or other supplements may work in the system (either increasing or diminishing efficacy), so it may be wise to take Watercress separately.

Capsule Information:
Our Watercress supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules.(click here for size comparison) Each capsule contains approximately 600 mgs.

Special Note:
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Disclaimer:
The information presented herein by Herbal Extracts Plus is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.