Yellow watercress refers to a variety of the edible aquatic plant called watercress (Nasturtium officinale) that exhibits vibrant yellow-colored leaves and stems. It belongs to the Brassicaceae family and is a close relative of mustard greens and cabbage.
Yellow watercress typically grows in water bodies such as springs, streams, and marshes, where its roots are submerged, and the leaves and stems float or emerge above the surface. It is known for its erect, hollow stems and its pinnately divided leaves which are lanceolate or oval-shaped with serrated edges.
This variant of watercress is characterized by its unique yellow coloration. The yellow hue is believed to be a result of a higher concentration of certain pigments, such as carotenoids, compared to other watercress varieties. Carotenoids are responsible for the yellow, orange, and red pigmentation found in various fruits and vegetables.
Yellow watercress is an aquatic perennial that thrives in cool, running water with a pH range of 6.5 to 7.5. It is often cultivated for its nutritional value and used in various culinary dishes due to its distinctive peppery and slightly bitter flavor. Rich in vitamins C and K, iron, calcium, and antioxidants, yellow watercress is highly valued for its potential health benefits, including strengthening the immune system, supporting bone health, and aiding digestion.
Overall, yellow watercress is a variant of the watercress plant that stands out due to its vibrant yellow color, and it offers a range of culinary and nutritional advantages.
