Watercress is one of the oldest known and most revered leaf vegetables consumed by human beings. Its history can be traced back 3,000 years to the Persians, Greeks and Romans. A member of the mustard family, watercress remains a vital part of the Mediterranean diet. Most commonly, watercress is eaten out of hand, combined with other greens in salads or used as a garnish on hot or cold dishes. Just adding a few ounces of chopped watercress to a soup will add a wallop of nutritional value. As a matter of fact, watercress contains more iron than spinach, more calcium than milk and three times more vitamin E than lettuce. What’s more, watercress is low in calories and is loaded with vitamins A and C. Scientists around the world are starting to substantiate the “folklore” of the nutritional properties of watercress. Turn over a new leaf and make watercress an essential part of your diet.