Watercress sprouts have been appreciated since the times of the ancient Romans. To date these are marketed in Northern European countries (such as, for example, Denmark, Holland and England) as well as North America.
They then give rise to a plant with multiple beneficial properties. In particular, two species can be obtained: English watercress (or common) and water watercress (or wild) .
NUTRITIONAL ELEMENTS
Watercress sprouts contain many nutritional elements, including:
- vitamin K, A, B, C
- potassium
- soccer
- iodine
- iron
- phosphorus
- vitamin K
Watercress SPROUTS: THE USES IN THE KITCHEN
As already mentioned, two species of plants come to life from watercress shoots, namely English (or common) and water (or wild) cress.
Common watercress in the kitchen
It is interesting to note that both the stems and the leaves of the common watercress can be consumed in order to include them in fresh salads or, alternatively, to create special contrasts with cheeses or meat.
Watercress in the kitchen
Watercress has the same flavor as common watercress and, therefore, has the same use in the kitchen. As regards sprouts, specifically, the first sensation that those who taste them feel is an intense, spicy and pungent flavour, so much so that it is reminiscent of that of mustard, wild rocket and mustard. Furthermore, thanks to their characteristics, they are also used as a garnish for canapés or bruschetta. We must not forget that they are also used for the preparation of soups and soups as spices.
SUGGESTION
As for the preferred sprouting method for watercress, this is the glass tray. In fact, the seeds placed in it develop quickly. After producing a gelatinous substance, in particular, the seeds give rise to sprouts that can reach the size of 3 or 4 centimeters. To maintain themselves, the latter require containers without stagnant water. Furthermore, it is important to remember that watercress sprouts should be consumed very fresh as they are prone to withering quickly.