Watercress (nasturtium officinale)
Synopsis of watercress
Watercress (Nasturtium officinale) is an aquatic, perennial herb that grows in shallow, fast-moving streams and ponds, native to Europe and Asia. Known for its peppery flavor, it has been used as both a culinary herb and a medicinal plant for centuries. Watercress is particularly prized for its nutrient density, offering an impressive array of vitamins (especially vitamin C, vitamin A, and B vitamins), minerals (such as calcium, iron, magnesium, and potassium), and antioxidants (like flavonoids and carotenoids).
In herbal medicine, watercress is used for its detoxifying, anti-inflammatory, antioxidant, and diuretic properties. It is traditionally used to promote digestive health, support liver detoxification, and reduce water retention. Watercress is also thought to support the immune system due to its high vitamin C content, and is often included in cleanses or detox programs aimed at purging the body of toxins.
The high levels of phytochemicals, including glucosinolates (which are also found in cruciferous vegetables like broccoli and kale), make watercress an herb of interest in cancer prevention, particularly for its potential role in neutralizing carcinogens and reducing inflammation. It is also commonly used for its respiratory benefits, as it has mild expectorant effects that may help ease congestion, coughs, and bronchitis.
Historical Use:
Watercress has a rich history of medicinal use dating back to ancient Greece and Rome, where it was recommended for its cooling and detoxifying properties. The Greek physician Dioscorides mentioned watercress as a remedy for digestive issues and eye health, while Hippocrates is said to have used watercress to treat various ailments, including wounds and swelling.
In medieval Europe, watercress was valued as a spring tonic to restore energy after the long winter months. It was commonly used as part of detox regimens, aimed at purifying the blood and rejuvenating the system. Its use was especially prevalent during the Renaissance, when herbalists and physicians emphasized the herb's ability to stimulate the liver, support kidney function, and improve digestion.
During the 19th century, watercress gained popularity in Western herbalism, and homeopathic practitioners began using it to treat scurvy (due to its high vitamin C content), digestive disorders, and poor appetite. The plant's rich array of minerals made it a preferred remedy for improving iron levels and boosting overall vitality, particularly in those recovering from illness or malnutrition.
Watercress has long been used as an herbal remedy in traditional Chinese medicine (TCM) as well, where it is considered a cooling herb for heat-related conditions and is believed to benefit the lungs and kidneys. It was used for respiratory infections, coughs, and urinary issues, often in combination with other herbs to enhance its diuretic and expectorant effects.
Watercress is used for these health conditions
Anemia (Traditional)
Appetite (deficient) (Traditional)
Arthritis (Traditional)
Asthma (Traditional)
Cancer (prevention) (Scientific)
Circulation (poor) (Traditional)
Constipation (adults) (Traditional)
Diabetes (Traditional)
Digestion (poor) (Traditional)
Fatigue (Traditional)
Gastritis (Traditional)
Inflammation (Scientific)
Kidney Stones (Traditional)
Liver Detoxification (Scientific)
Pain (general remedies for) (Traditional)
Rheumatoid Arthritis (Traditional)
Skin Care (general) (Scientific)
Ulcers (Traditional)
Urinary Tract Infections (Traditional)
Wounds and Sores (Traditional)
watercress is used to support these body systems
Arteries (Traditional)
Blood (Traditional)
Circulatory System (Traditional)
Digestive System (Traditional)
Gastrointestinal Tract (Traditional)
Glandular System (Traditional)
Heart (Traditional)
Hepatic System (Traditional)
Immune System (Scientific)
Intestinal System (Traditional)
Kidneys (Traditional)
Liver (Traditional)
Lungs (Traditional)
Lymphatics (Traditional)
Skin (Scientific)
Stomach (Traditional)
Urinary System (Traditional)
