Should watercress appear on our tables only at Easter?

What is the second product, right after eggs, most associated with Easter?


As it turns out, it should be part of our menus more often than just at Easter.

Watercress comes from Asia, and its properties have been popularly used in folk medicine. Recognised then as a disinfectant, soothing ulcer. Used in liver disease, diabetes and respiratory diseases.

Her leaves contain a large amount of vitamin K, which has a positive effect on the cardiovascular system and vitamin C, a natural antioxidant. Due to the high calcium level it can support people suffering from osteoporosis, and the easily absorbed iodine contained in it is recommended for people with hypothyroidism. Due to the high content of many vitamins and minerals, it is recommended for pregnant women and children, for whom, it can additionally increase appetite and stimulate their digestion. People complaining about falling out hair and damaged nails, should also reach for dishes decorated with watercress sprouts, rich in sulfur compounds.

Home-grown watercress can be used as an addition to guacamole, egg paste,you can it add to the spicy salad together with radish and yoghurt or sprinkle like other sprouts on a hot cream of tomatoes.