Nasturtium officinale This highly nutritious aquatic herb is a native of Europe, North Africa, and Asia, and has been cultivated as a salad plant since Roman times, but is now grown throughout the world in temperate zones.

Watercress has risen to a starring role in elaborate culinary preparations and is as beneficial for the health as much as the palate. It may be used as a garnish, in salads and sandwiches, added to herb butters, dressings, casseroles, soups and sauces for fish, and are also made into refreshing and nourishing teas. Watercress leaves have a lovely mustardy bite that makes them natural bedfellows to strongly flavoured meats such as game. The leaves are most commonly served raw as a garnish to eggs or meat, or as part of a salad with orange segments. Watercress also makes a pleasingly peppery soup that is as good hot as it is chilled.

They can be cut once a week for use as a garnish, in salads, sandwiches, soups, stir fries, dressings, and omelettes.

Watercress is a perennial plant which is a good source of vitamins A and C, along with niacin, ascorbic acid, thiamine, riboflavin, and iron.

Although usually grown commercially in water, watercress can be grown in the garden soil provided it is given plenty of water and will crop from early summer till around Christmas if protected with cloches during cold spells. You can also grow it in a container stood in a saucer of water. Plant 3 to 4 plants to a 30cm tub or pot and stand in a container with about 3cm water, in the shade. Keep the water constantly topped up to this level. The important thing to remember is to ensure the soil remains soaked at all times and to change the water for fresh each day to avoid fungal infections.

100 seeds

Sowing instructions included with all seeds. "I'm more than happy to combine postage so come on in and take a look!"