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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Watercress (Nasturtium officinale)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Nasturtium officinale<small>Cruciferous vegetables (Brassicaceae), such as mustard and horseradish<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">Leaves and young shoots<small>fresh as a salad, in soups, as pressed juice<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Spicy, peppery, fresh<small>similar to radish and mustard<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Europe, Western Asia<small>grows in cold, clear spring-fed streams<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Mustard oils and vitamin C<small>Commission E: Catarrh of the respiratory tract<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">September to May<small>best before flowering<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Watercress grows with its roots in water \u2013 in cool, clear spring-fed streams. Its peppery pungency comes from mustard oils, which are released from gluconasturtiin when chewed. It is also rich in vitamin C, vitamin K, calcium, and carotenoids. Commission E has given watercress a positive assessment for treating respiratory catarrh. However, one rule is important: only eat watercress from controlled cultivation \u2013 wild-harvested plants can carry larvae of the liver fluke.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The herb from the spring<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/brunnenkresse-nasturtium-officinale.jpg\" alt=\"Frische Brunnenkresse in einer blauen Schale\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The genus name <em>Nasturtium<\/em> is usually interpreted as a &quot;nose tormentor&quot; - by <em>nasus<\/em> (nose) <em>torture<\/em> (twisted), because of their biting sharpness.<\/p>\n<p class=\"ea-drop\">Watercress is native to Europe and Western Asia, was eaten in ancient times and was considered a spring herb in the Middle Ages.<\/p>\n<p>In Germany <strong>Erfurt<\/strong> The classic watercress town: From the late 17th century onwards, it was cultivated in specially created water beds, the &quot;Klingen&quot;, in Dreienbrunnen and was a major export for a long time.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What watercress does for you<\/h2>\n<p class=\"ea-drop\">Watercress is extremely nutrient-dense: according to the USDA, 100 g contains only about 11 kcal, but provides around 43 mg of vitamin D. <strong>Vitamin C<\/strong>, approximately 250 \u00b5g <strong>Vitamin K<\/strong>, 120 mg <strong>Calcium<\/strong>, It contains 330 mg of potassium and approximately 1,900 \u00b5g of beta-carotene and lutein. In an evaluation by the US Centers for Disease Control and Prevention (CDC), it was the only vegetable to achieve a perfect score of 100 for nutrient density.<\/p>\n<p>It owes its sharpness to <strong>Mustard oil glycosides<\/strong>, above all <strong>Gluconasturtiin<\/strong>. When chewed, the plant&#039;s own enzyme myrosinase converts it into <strong>Phenethyl isothiocyanate (PEITC)<\/strong> PEITC is being intensively researched: In a small study with smokers, watercress increased the excretion of a tobacco carcinogen, and in a British study, 85 g daily over eight weeks lowered markers for DNA damage - indications, but not proof of cancer protection.<\/p>\n<p>As a medicinal plant, the <strong>Commission E<\/strong> Watercress herb has been positively evaluated for catarrh of the respiratory tract - with a daily dose of 20 to 30 g of fresh herb or 4 to 6 g of dried drug.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 43 mg<\/b><span>Vitamin C per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 250 \u00b5g<\/b><span>Vitamin K per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 120 mg<\/b><span>Calcium per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>20\u201330 g<\/b><span>fresh herb as a daily dose according to Commission E<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in watercress<\/h2>\n<p>Watercress contains mustard oil glycosides (glucosinolates), primarily gluconasturtiin, as well as glucobrassicin and methylsulfinylalkyl glucosinolates, whose degradation products are phenethyl isothiocyanate (PEITC) and nitriles, flavonoids such as quercetin and kaempferol glycosides, hydroxycinnamic acids, carotenoids (beta-carotene, lutein, zeaxanthin), vitamin C, vitamin K, folate, calcium, potassium, iron and iodine in trace amounts.<\/p>\n<p>Mustard oils are only produced when the cells are damaged \u2013 through chewing, chopping, or pureeing. Heat destroys the enzyme myrosinase, so it&#039;s best to eat them raw.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes watercress stronger<\/h2>\n<p>Watercress is sharp and fresh - it needs mild, creamy or sweet partners.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">potatoes<\/span><\/p>\n<div class=\"mit\">with <i>potatoes<\/i><\/div>\n<p>Traditionally, it&#039;s served as watercress soup.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">eggs<\/span><\/p>\n<div class=\"mit\">with <i>boiled egg<\/i><\/div>\n<p>English watercress sandwich.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>butter or olive oil<\/i><\/div>\n<p>Contains carotenoids.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">fruit<\/span><\/p>\n<div class=\"mit\">with <i>Orange &amp; Apple<\/i><\/div>\n<p>Sweetness versus spice.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fish<\/span><\/p>\n<div class=\"mit\">with <i>Salmon &amp; Trout<\/i><\/div>\n<p>Freshness goes well with fatty fish.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Milk<\/span><\/p>\n<div class=\"mit\">with <i>Quark &amp; Yogurt<\/i><\/div>\n<p>For dips and spreads.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Wild collection<\/span><\/p>\n<div class=\"mit\">not <i>from streams and ditches<\/i><\/div>\n<p>Liver fluke danger.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">heat<\/span><\/p>\n<div class=\"mit\">not <i>cook for a long time<\/i><\/div>\n<p>Mustard oils and vitamin C are lost.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>for days<\/i> leave it lying<\/div>\n<p>Wilts quickly, place bunch in water.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stomach<\/span><\/p>\n<div class=\"mit\">not at <i>stomach ulcer<\/i><\/div>\n<p>Mustard oils are irritating.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Children<\/span><\/p>\n<div class=\"mit\">not as <i>Pressed juice<\/i> for toddlers<\/div>\n<p>According to Commission E, not under 4 years.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Blood thinners<\/span><\/p>\n<div class=\"mit\">not <i>suddenly a lot<\/i><\/div>\n<p>Consume vitamin K regularly.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Watercress soup<\/span><span class=\"w\">With potatoes, pureed at the end.<\/span><\/li>\n<li><span class=\"g\">Watercress sandwich<\/span><span class=\"w\">English with egg and butter.<\/span><\/li>\n<li><span class=\"g\">Spring salad<\/span><span class=\"w\">With radish and apple.<\/span><\/li>\n<li><span class=\"g\">Cress butter<\/span><span class=\"w\">Finely chopped and sprinkled on bread.<\/span><\/li>\n<li><span class=\"g\">herb quark<\/span><span class=\"w\">Serve with boiled potatoes.<\/span><\/li>\n<li><span class=\"g\">Salmon<\/span><span class=\"w\">On a bed of watercress.<\/span><\/li>\n<li><span class=\"g\">Pesto<\/span><span class=\"w\">With walnuts and Parmesan cheese.<\/span><\/li>\n<li><span class=\"g\">scrambled eggs<\/span><span class=\"w\">Sprinkled on top at the end.<\/span><\/li>\n<li><span class=\"g\">Smoothie<\/span><span class=\"w\">With apple and cucumber.<\/span><\/li>\n<li><span class=\"g\">Asian broth<\/span><span class=\"w\">Briefly dipped into the hot soup.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Snip off the thick stems and use only the leaves and tender shoot tips. Place fresh watercress in a glass of water like a bouquet of flowers, cover with a bag, and store in the refrigerator \u2013 this way it will stay crisp for two to three days.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Watercress salad for colds<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Fresh cress plate<\/h3>\n<ol>\n<li>Wash about 25g of fresh watercress from the store (a good handful) thoroughly under running water.<\/li>\n<li>Remove the tough stems and roughly chop the leaves to release the mustard oils.<\/li>\n<li>Season with a little lemon juice, a teaspoon of olive oil and a pinch of salt, or put it on a slice of buttered bread.<\/li>\n<li>Eat throughout the day, chewing well, at mealtimes.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>Traditionally used for colds and congested airways. Commission E has given a positive assessment of watercress herb for respiratory catarrh; the amount corresponds to the daily dose of 20 to 30 g of fresh herb mentioned therein. Clinical studies are lacking, and its efficacy has not been proven.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>20 to 30 g of fresh herb per day, not for several weeks. Do not use if you have stomach or intestinal ulcers, inflammatory kidney disease, or if you are a child under 4 years old. During pregnancy, use only kitchen quantities. Consult a doctor if you experience fever or other symptoms that persist for more than a week.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Watercress is not specifically described in classical Ayurveda. According to modern classification, it is considered, like other cresses, to be pungent, bitter, and warming \u2013 stimulating Agni, balancing Kapha and phlegm, and only suitable for Pitta in small quantities.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Watercress is used in Chinese cuisine (<em>xi yang cai<\/em>) a popular soup vegetable. Traditional Chinese Medicine (TCM) classifies it as sweet-bitter and cooling: it is said to clear heat in the lungs, soothe dry coughs, and moisten the body&#039;s fluids \u2013 therefore, it is traditionally cooked in broth.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Liver flukes:<\/strong> Only eat watercress from controlled cultivation. Wild-collected plants from streams, especially near sheep or cattle pastures, can contain larvae of the large liver fluke (<em>Fasciola hepatica<\/em>) which can cause serious liver disease.<\/li>\n<li><strong>Stomach and intestines:<\/strong> Avoid if you have stomach or intestinal ulcers - mustard oils irritate the mucous membrane.<\/li>\n<li><strong>Kidneys:<\/strong> Do not use medicinal quantities in cases of inflammatory kidney disease; Commission E lists this as a contraindication.<\/li>\n<li><strong>Pregnancy:<\/strong> As a salad in normal quantities, it is safe; avoid juice treatments and larger quantities because safety data is lacking.<\/li>\n<li><strong>Children:<\/strong> No medicinal use in children under 4 years of age.<\/li>\n<li><strong>Blood thinners:<\/strong> Eat regularly due to the high vitamin K content when taking vitamin K antagonists.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/kapuzinerkresse-tropaeolum-majus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Nasturtium<\/span><span class=\"d\">The second mustard oil cress.<\/span><\/a><a href=\"\/en\/wiki-archiv\/meerrettich-armoracia-rusticana\/\"><span class=\"art\">Archive<\/span><span class=\"n\">horseradish<\/span><span class=\"d\">Sharp cruciferous plant with Commission E monograph.<\/span><\/a><a href=\"\/en\/wiki-archiv\/rucola-eruca-vesicaria\/\"><span class=\"art\">Archive<\/span><span class=\"n\">arugula<\/span><span class=\"d\">Peppery salad relative.<\/span><\/a><a href=\"\/en\/wiki-archiv\/radieschen-raphanus-sativus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">radish<\/span><span class=\"d\">For the spring salad.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kartoffel-solanum-tuberosum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Potato<\/span><span class=\"d\">For the watercress soup.<\/span><\/a><a href=\"\/en\/wiki-archiv\/senfkoerner-sinapis-alba\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Mustard seeds<\/span><span class=\"d\">Also rich in mustard oils.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Commission E (BGA): Monograph <em>Nasturtii herba (watercress herb).<\/em><\/li>\n<li>USDA FoodData Central: <em>Watercress, raw<\/em>.<\/li>\n<li>Gill CI, Haldar S, Boyd LA, Bennett R, Whiteford J, Butler M, Pearson JR, Bradbury I, Rowland IR. <em>Watercress supplementation in diet reduces lymphocyte DNA damage and alters blood antioxidant status in healthy adults.<\/em> American Journal of Clinical Nutrition 2007; 85(2): 504\u2013510.<\/li>\n<li>Hecht SS et al. <em>Effects of watercress consumption on metabolism of a tobacco-specific lung carcinogen in smokers.<\/em> Cancer Epidemiology, Biomarkers &amp; Prevention 1995; 4(8): 877\u2013884.<\/li>\n<li>Mas-Coma S, Bargues MD, Valero MA. <em>Fascioliasis and other plant-borne trematode zoonoses.<\/em> International Journal for Parasitology 2005; 35(11\u201312): 1255\u20131278.<\/li>\n<li>Di Noia J. <em>Defining powerhouse fruits and vegetables: a nutrient density approach.<\/em> Preventing Chronic Diseases 2014; 11:E95.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Brunnenkresse (Nasturtium officinale) Botanischer Name Nasturtium officinaleKreuzbl\u00fctler (Brassicaceae), wie Senf und Meerrettich Verwendet wird Bl\u00e4tter und junge Triebefrisch als Salat, in Suppen, als Presssaft Geschmack Scharf, pfeffrig, frisch\u00e4hnlich wie Rettich und Senf Herkunft Europa, Westasienw\u00e4chst in kalten, klaren Quellb\u00e4chen Bekannt f\u00fcr Senf\u00f6le und Vitamin CKommission E: Katarrhe der Atemwege Saison September bis Maiam besten vor<\/p>",
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