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.
Welcome to my little corner of the countryside, where storytelling meets the everyday joys of woodworking, farming, and gardening. I’m GW, a writer and published author with over thirty years of experience. Here, I’m eager to share the lessons and stories from a life spent writing and working with my hands. Join me as we explore the practical and rewarding side of country life—from crafting wooden pieces to tending the land and growing gardens. Each post reflects the wisdom gained from a long journey of writing and living close to nature.
Discover more from THE WALTERS POST
Subscribe now to keep reading and get access to the full archive.
