Watercress, One Forgotten Veggie

Watercress was always carried with Greek, Roman and Persian soldiers during their campaigns and eaten for its anti-scorbutic properties, to prevent scurvy.

Watercress is used in salads, sandwiches and as a garnish. Good-quality watercress will be crisp and deep-green. Avoid product that has yellow, wilted or slime-spotted leaves.

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