Watercress has been used as part of a holistic response to cancer of the lungs, larynx, esophagus, prostate, bladder, uterus, stomach and intestines.

In addition to containing high vitamin C contents and antioxidant Beta-carotene, it contains vitamin E and is a natural antibiotic. It is sometimes used in complementary medicine to speed up the body's detoxification processes.

Wild watercress often grows in streams inhabited by water snails which carry liver fluke. There is also the possibility of bacterial infection. Eating wild watercress in a raw state is not advised for this reason. Cooking the leaves for a short period removes the dangers.

Also make sure that the watercourse feeding the stream in which the wild watercress grows is free from industrial or agricultural pollution.

WATERCRESS SOUP RECIPE

1. Peel and cube the potatoes and cook them gently in the oil and butter until they are starting to soften.

2. Add boiling water and dissolve the stock cube. Simmer for 10-15 minutes.

3. Coarsely chop the watercress and add to the mix for about 7 minutes, stirring occasionally.

4. Liquidise and add in some single cream to taste. Salt and pepper to taste.

5. Use some purchased raw watercress leaves and pepper to garnish.

Watercress Soup is an 'in season' soup that is worth deep-freezing for all-year-round use. FrugalMum has an excellent guide (below) to stocking your freezer with meals to save serious time spent in the kitchen. In fact she has a mine of information on all sorts of food storage techniques.

Dracea Dr.A. Eat and Heal. Bodywell. 2000
Lust J. The Herb Book. Bantam Books. 1974
Phillips R. Wild Food. Peerage Books. 1983
Readers' Digest. Foods that Harm, Foods that Heal. 1997