Did you know…
The healing properties of watercress date back to the time of the Egyptian pharaohs, long before it was used as food?
On the tip of the tongue (info on taste)
Although watercress is known for its peppery, spicy, even spicy notes, it is often blamed for being bitter. This is where its microgreen becomes particularly interesting since its taste is less aggressive than that of the adult plant, which is lighter.
What you will want to know
Some nutritionists consider watercress to be the plant that “has it all.” It’s not hard to believe since it contains more iron than spinach (hum… Popeye would have done better to eat watercress?) And that it is rich in vitamins (especially B, C and E) and in minerals (we already talked about iron, but it also contains carotene, copper, manganese and more). Its fiber intake is not negligible either. But what is even more brilliant, is that by consuming the watercress in the form of microgreens, you considerably multiply its supply of nutrients and, as we said before, you reduce the bitterness enormously which makes watercress more pleasant to eat.
Keep the microgreens on slightly moist soil. Eat them or put the tray in the fridge when they are more or less 10 cm. The cold will slow growth until you eat it.
The watercress microgreen’s growth progresses rapidly. When it reaches 10 centimeters, you will want to eat it, cut it and keep it in the fridge in plastic bags for two or three days, or the whole tray in a cool place.
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