African watercress

Rorippa madagascariensis

leaf · vegetable

Gathered and eaten raw in salad in many countries, like cultivated watercress, with a peppery taste; also cooked or in soup.

Origin

Tropical Africa, especially the west coast

Where to find it

Along ponds, rice paddies and streams.

Season (United States)

all year round

Preparation

Stems and leaves are washed carefully, as the plant grows by the water; it is only picked from clean water.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthinIn small amounts, not counted Pungent glucosinolates · Vegetable nitrates · Chlorophyll

Did you know?

In Nigeria its leaves are said to purify the blood.