The benefits of watercress and its antiviral, purifying and revitalizing properties

Watercress is a wild plant native to Europe and Russia that has been widely used since ancient times for its healing properties.

Due to its green color, its many benefits are similar to other vegetables in its family such as broccoli, cabbage and Brussels sprouts.

Its peculiar bitter taste makes it a new, fresh and differentiating ingredient that can be added to any salad or preparation, also incorporating all its properties and benefits.

Naturally, watercress has antiviral, antibronchitic, expectorant, febrifuge and tonic properties that are very effective in treating respiratory problems such as colds.

In addition, its high content of vitamin C, B and A, as well as magnesium, potassium and copper help strengthen the body and overcome fatigue or stress.

In turn, the leaves of this plant have diuretic, digestive and purifying properties that are used to help the body eliminate fluids and toxins from the liver, kidneys and urinary tract.

It also helps in the prevention of heart disease, as the high levels of lutein found in watercress can prevent the development of coronary artery disease and heart attacks.

Finally, this vegetable also helps prevent eye diseases, also favoring the good condition of the skin and mucous membranes.

Watercress is an underwater plant whose flowering period occurs between the months of May and September, showing white and yellowish colors. The fruit has a long and thin appearance, with a certain curvature, and its seeds are used as a condiment in the kitchen.

Here are some ideas to incorporate the leaves of this particular plant in your diet to benefit from all its properties. Enjoy them!

Recipes to include the properties of watercress in your diet

Watercress, tomato and avocado salad


– 3 potatoes or potatoes

– 3 eggs

– 2 avocados

– 2 tomatoes

– 1 spring onion (green onion)

– 2 bunches of watercress

– Water

– Olive oil

– Vinegar

– Salt

– Fresh coriander leaves


1. Boil the potatoes and eggs. After 10 minutes, remove the eggs and leave the potatoes for another 10 minutes.

2. Peel the eggs and potatoes and cut them into slices.

3. Peel the tomatoes, cut them into small cubes and place them in a container.

4. Julienne the onion and coriander. Add them to the container, season and add oil and vinegar. Let macerate for 15 minutes.

5. Wash and cut the watercress, removing the thickest stems.

6. Peel and cut the avocados.

7. Finish mixing all the ingredients, and serve!

Pineapple juice with watercress and celery


– 1 cup of chopped pineapple.

– 1 small bunch of watercress.

– 3 stalks of celery.


1. Extract the juice from the pineapple and watercress.

2. Blend the juices with the celery, and that’s it!