Watercress

is pungent, bitter, sweet, and alkaline, with a warm energy.  Cooking decreases this green's pungency but also decreases its nutritional value.  It is rich in beta-carotene, chlorophyll, folic acid, vitamins C and E, bioflavonoids, calcium, iodine, iron, manganese, potassium, sulfur, zinc, and sulfur.

As a medicinal food, watercress is considered an alterative, antioxidant, antipyretic, antiseptic, aphrodisiac, diuretic, expectorant, hypoglycemic, laxative, metabolic-stimulant, and nutritive agent. 
-alterative:  alters one's condition; restores bodily functions.  Increases blood flow to tissues, detoxifies, aids  assimilation of nutrients, stimulates metabolism, and promotes excretion and elimination of waste.

-antipyretic: lowers fever.  Also known as febrifuge.

-nutritive agent: supplies nutrients to build and tone the body.

Watercress stimulates bile production, detoxifies the liver, and builds chi.  It has been used in treatments for anemia, asthma, bronchitis, cancer, canker sores, dermatitis, diabetes, eczema, edema, eye disorders, flatulence, goiter, gout, hair loss, headaches due to nerves, infection, jaundice, yellow phlegm, obesity, scurvy, urinary stones, poor teeth, and tuberculosis.

Choose crisp, unwilted bright green leaves and store them in the refrigerator.  Thoroughly was and soak watercress in a natural cleansing solution.

Rawsome!  Brigitte Mars.