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Care & Harvest

Once the plants have grown roughly five to six inches use kitchen or gardening scissors to trim the top four inches of the plant as needed. You can also pick individual leaves as needed. Do not cut more than a third of the plant when trimming if you wish to continue growing. Pruning the plants will encourage them to be thicker and lush.

Quick Facts

Native of Europe and Asia,  Watercress is rich in vitamins and has a delicious, distinctive taste for salads and vegetarian dishes. Romans called it “nasturtium” which means “twisted nose”.
Watercress is packed with lots of vital compounds and nutrients.
  • Excellent source of Vitamin A, C, K 
  • Good source of calcium and potassium
  • High Antioxidant Content
  • Rich in Carotenoids
Watercress can be used in a wide variety of dishes. But to get the most benefits from its active antioxidant compounds, it’s best eaten raw or lightly steamed. Use it on salads, stir it into your soup, add to a sandwich or use it to top any dish!

Harvest to Plate Recipe

mushroom, parmesan & watercress omelet

Photo / Recipe Source: Martha Stewart


  • 1/2 cup cremini mushrooms, sliced
  • 1/4 cup watercress
  • 2 teaspoons extra-virgin olive oil
  • 3 eggs
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground pepper
  • 2 tablespoons finely grated Parmigiano-Reggiano, plus more for serving (optional)
  • Chopped chives and buttered toast for serving (optional)


Cook 1/2 cup sliced cremini mushrooms in 2 teaspoons extra-virgin olive oil in an 8-inch nonstick skillet over medium heat until caramelized, 6 to 8 minutes. Season with salt and pepper; transfer to a bowl. Stir 1/4 cup packed watercress into mushrooms until slightly wilted. Return skillet to heat.

Using a fork (for good control), beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.

Heat butter over medium-high heat until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.

Add mushroom-watercress mixture and 2 tablespoons finely grated Parmigiano-Reggiano onto far side of omelet. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over cheese. Slide onto a warm plate. Top with more finely grated Parmigiano-Reggiano or chopped chives and serve with buttered toast, if desired.