Info: The watercress is a native water plant. Watercress thrives not only in the warm season, but almost all year, which makes it a valuable vitamin supplier even in spring and autumn season. It is rich in vitamins C, A, D and E. The spicy, fresh shoots give salads and sauces a particularly spicy taste. They are also very good to spice up buttered bread or curd.
Sowing & cultivation: The sowing takes place in May in meager, sandy soil. To do this, spread the seed broadly, press and cover with sand. Keep well moist from the beginning. The water level should be just under the seeds. At temperatures around 20 ° C the germination period is 2 to 3 weeks. By the end of July strong young plants are formed, which should be transplanted at a distance of 15 x 15 cm into sandy, neutral soil. Strong re-growth after flowering promotes growth and branching. The site should be a semi-shaded site. Ideal would be the bank zone of a pond. The watercress can also be cultivated in a water-tight vessel. In the bucket you should change the water every other day, since the watercress needs oxygen-rich fresh water.
|Botanical name||Nasturtium officinale|
|Sowing||March to May|
|Harvesting||September to October|