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Watercress has graced menus
around the globe for more
than 2000 years.
In 400BC, Hippocrates,
founding father of medi-
cine, built his hospital near a stream where the
leafy greens grew in order to treat his patients with
it; soldiers in Ancient Greece used it to boost their
energy before battle; and Ancient Persians fed it to
their kids with hopes of aiding their growth.
Packed with nutrients, including more than its
fair share of iron, calcium, vitamin A, and vitamin
C, watercress is today hailed as a "super vegetable",
favourite of health-fiends.
It even hit the front page in 2001 when actress/
model Elizabeth Hurley accredited her fabulous
physique to watercress soup.
Everyone from the ancient
Persians to Elizabeth Hurley has
raved about the properties of
watercress. And it's no wonder,
as chef Jason Omacini reveals.
text lexi rollins « images ross swanborough
• Gram for gram, watercress contains more vitamin C than oranges, more calcium than milk, more iron
than spinach, and more folate than bananas.
• Watercress is a great source of antioxidants and phytochemicals, and there's even evidence to
suggest it might have cancer-suppressing qualities.
• Eating a bag of watercress is said to be a great hangover cure.
• In Victorian times, watercress was pegged as a cure of hiccups, toothache, and freckles!
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