While the benefits of watercress are endless, it’s exciting to see that the super food has risen to a much-deserved starring role in elaborate culinary preparation.  It’s always good news to find a food that is both healthy and tasty to the palate. Watercress is a popular garnish and delicious when incorporated into salads.  It is also a delightful addition to herb butters, dressings, casseroles, soups and sauces for fish, as well as making refreshing and nourishing teas.  The ancient Roman enjoyed, as do their descendants, watercress dressed with olive oil and vinegar.

Some of the constituents of watercress are volatile oil, flavenoids, phosphorous, nitrogen, beta-carotene, lutein, iodine, protein, folic acid, and sulfur (which probably accounts for the herb’s pungent fragrance).  It is particularly rich in iron, calcium, potassium, and vitamin C and includes many other valuable minerals and vitamins.    Receive an array of watercress recipes in Dr. Perricone’s new book, Forever Young.  Click here to purchase your copy.

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