Culinary Herbs




Watercress has round, dark green, soft glossy leaves. The flavour is rich and peppery, with a sharp, slightly bitter character.


It matches perfectly with eggs, cheese, fish, fennel, cucumber and sweet fruits. It can be made into butter, sauce, or a delightful creamy soup, and it can be added to salads, sandwiches, pizza, pasta, omelettes and stir fries. It can be used in recipes as a refreshing substitute for spinach.

Health Benefits

Watercress is a true superfood. It rebuilds the organs from depleted and deficient states, back to a state of health. It is a traditional spring tonic, meaning it has long been used to revitalise and awaken the body after the sluggish fatigue of winter.



Store in the fridge in the vegetable drawer in original punnet. Use within two days of opening. It can also be frozen by roughly chopping and placing in a zip-lock bag as is. Seal and freeze overnight. It can then be used in a similar way to frozen spinach.

Culture and History

Historically, Watercress was valued so highly as a tonic and cure-all, that very early hospitals were located near fresh water streams where it grew, to ensure that patients would have an unlimited supply of this nutritious herb. It is so popular in the United Kingdom that their annual Watercress Festival draws a crowd of 15,000 visitors.


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Tasman Bay Herbs Ltd
84 Dehra Doon Road, Riwaka, R.D.
3 Motueka 7198
New Zealand

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