Watercress Introduction

Watercress Rorripa Nasturtium Acquaticum is a member of the Cruciferae (or Brassicaceae) family, and therefore related to broccoli, cabbage, brussel sprouts, cauliflower, rocket and radish. Cultivated in pure spring water, its health benefits have been known since ancient times. It is believed to have originated in Greece and remains an integral part of Mediterranean diets. In 500BC, Hippocrates, the father of medicine, is said to have located his first hospital close to a stream to ensure fresh watercress to help treat his patients. As a longstanding British favourite, it has been used in herbal remedies from the 1600s, and has been commercially cultivated since the 1800s. Watercress is part of the fruit and vegetable food group, with 80g (one cereal bowl full) providing one of the ‘at least five a day’ portions recommended by the Department of Health to help reduce the risk of some cancers, cardiovascular disease and many other chronic conditions.

No single food can maintain and promote good health. That comes from the overall benefits of a healthy diet and lifestyle. But some foods have been classed as ‘super foods’ because they are especially rich in health-promoting nutrients, antioxidants or phytochemicals (bioactive plant compounds) (1) and therefore pack more of a nutritional punch than others. So is watercress one of the original super foods? Evidence suggests it is.

Since early times, the herb has had many uses. Pliny, who lived from 23-79AD listed over 40 medicinal uses for watercress, and included the belief that the smell of watercress would drive away snakes and neutralize scorpion venom! A Persian tradition was to feed it to their children to increase strength and stature. African tribes believed watercress could cause temporary sterility, but note, they also regarded it as an aphrodisiac!

Watercress was renown in herbal history as a spring-cleaning herb for purifying the blood and toning the whole system. Many of the great herbalists wrote of the revitalizing powers of watercress. Early Romans revered the health benefits of watercress, while the Greeks believed it was valuable brain food and strengthened the nervous system. Persian King Xerxes fed watercress to his soldiers, to keep up strength and stamina.

Therapeutic uses have included: coughs, head colds, bronchial ailments, tuberculosis, asthma, emphysema, stress, pain, arthritis, stiff back and joints, diabetes, anemia, constipation, cataracts, failing eye sight, night blindness, leukemia, cancer, hemorrhaging, heart conditions, eczema, scabies, body deodorizer, edema, bleeding gums, weight loss, indigestion, alcoholism, intestinal parasites, circulation, sluggish menstruation, lack of energy, kidney and gall stones, as a brain and nerve strengthener; ailments of the spleen, thyroid, and liver; to normalize cholesterol and blood pressure; for improved memory, for mental function decline and to retard ageing; for failing or scant milk supply of nursing mothers; to regulate flow of bile, health of glands and the functions of body metabolism. It is one of the best sources of the element iodine, other than seaweed, such as kelp. Iodine is important to the function of the thyroid gland. The leaves used as a poultice are applied for relief from enlarged prostate gland.

The chlorophyll-rich leaves are chewed to absorb breath odours. Dr. Robert Willner in ‘The Cancer Solution’ states that chlorophyll is an effective anti-cancer substance, with antioxidant action, helping to neutralize free radicals from chemicals, pesticides, cigarette smoke, diesel emissions and many other environmental mutagens. Chlorophyll is rich in digestive enzymes. These enzymes make it easier to digest heavy foods we eat, such as starches and protein. Also, it is said that the enzymes act as a catalyst, so that the food is more fully utilized and the body gets better benefit from the vitamins and mineral content, and for this reason eating sprigs of watercress with our meals, is most beneficial. But note, to get the benefit of the enzyme action the leaves need to be eaten fresh, as the heat of cooking destroys enzymes.

The company will package the juice drink into glass bottles and exported into North America and the Caribbean. The required expertise in farming and related technology is available locally to see this project to fruition. The issue is to acquire the start-up capital to get the business into full swing. The startup cost for this project is over six million dollars. Any such capital injection guarantees an income of twice that amount within 6 months of operation. All of the action that needs to be taken has already been outlined.