SCIENTIFIC NAME: Lepidium sativum.
CULTURE METHOD: in a container about 5 cm high, with holes in the bottom, fill it with substrate and moisten. Spread the seeds leaving space between them, cover lightly with substrate and moisten. Keep moist once it germinates place the container in a place that gives indirect sunlight.
GERMINATION: 3-5 days approx.
SEEDS / GRAM: 450.
FORMAT: 100-500-1000 gr.
TEMPORALITY: seeds available all year.
TASTING: herbaceous and spicy (wasabi). Feeling of electric flower. Smoked aroma, ash, its flavor is powerful, somewhat spicy and reminiscent of Dijon mustard. Its flavor is perpetuated over time.
PAIRING: anchovy, pork, parsnip, egg, seafood, orange, walnut, potato, smoked fish, fatty fish, chicken, grapefruit, blue cheese, goat cheese, beets, veal, horseradish, water cress, turnip, cabbage and swede.
UTILIZATION: red meat, game, blue fish, starters.
COLOR AND SHAPE: dark green leaves with an oval shape.
NUTRITIONAL BENEFITS: more than 15 essential vitamins and minerals have been identified in watercress (it contains more iron than spinach, more calcium than milk and more vitamin C than orange). It contains a large amount of vitamin K, 312% of the recommended daily value and vitamin C (72%) and vitamin A (64%). Another of the nutritional benefits of watercress is that it has hardly any calories.
NUTRITIONAL INFORMATION. Each serving of 100grs.
Energy - 234 KJ/32 Kcal
Fat - 0,70 g
Saturates - 0,02 g
Carbohydrates - 5,50 g
Sugar - 4,40 g
Fibre - 1,10 g
Protein - 2,60 g
Salt - 0,04 g