Watercress

There are books where watercress is referred to as  a... poisonous plant. Not a very encouraging recommendation for this  exceptionally savoury herb. Watercress has been around humans  for centuries despite that nasty label, though.  And not in vain.  As recent studies suggest, its fleshy leaves  contain an abundance  of minerals, vitamins, antioxidants, and some other stuff which is hoped to possess  curative properties against lung cancer. This recommendation sounds far better  than the first one and those who have tried watercress salad or  soup could also say something about the taste. The tangy flavour has few matches neither does the rate the small seeds turn into full grown plants.  If you have a damp spot in your garden and nothing wants to grow there, think about watercress. It will. 

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Watercress grows in the wild especially along slowly flowing brooks and streams where the stems of the plant like to be submerged in water or float on it. The shoots produce bunches of white thread-like roots which are ready to cling to the wet ground and slowly conquer the area.  White  delicate flowers decorate the tips of the stems. They do not last long and are soon replaced with pods. The pods break and the  seeds  freed from captivity begin a new cycle. 

Watercress can also be cultivated in pots providing the pots are placed in bigger containers filled with water. The plant requires a semi-shade location and frequent clipping as soon as the leafy stems are big  enough to be picked and devoured. New axillary shoots appear quite  soon. It is good to remember that the leaves become more bitter in taste when the plant starts blooming, but the flowers are perfectly edible. That little holes  in the leaves visible in the photos are signs of insects' activity enjoying the taste of watercress. Watch those little creatures closely, because they can render watercress plants useless perforating the leaves 

Jarek