Watercress Seeds — Garden Cress from Morocco

Watercress is one of the oldest cultivated vegetables in the world. In Morocco, it appears at market stalls alongside bunches of mint and flat-leaf parsley — a cool-water herb grown in the mountain streams of the Atlas and the irrigated gardens of the Souss valley. Its flavour is sharp and peppery, with a freshness that cuts through rich tagine sauces and heavy grain dishes. It is a kitchen herb, not a supplement.

What Watercress Seeds Are For

These seeds are for growing, not eating directly. Sow them in a tray or pot with moist soil and you will have harvestable watercress greens in three to four weeks. Once established, the plant regrows after cutting, giving you a continuous supply through the growing season. In warm climates like Morocco, it grows year-round with shade and consistent watering.

How to Use Fresh Watercress

Harvest the young leaves and stems when they reach about 15cm. Use them raw in salads, layered into sandwiches with preserved lemon and olive oil, or wilted briefly in butter as a side dish. Moroccan cooks use watercress in harira and vegetable soups, where its slight bitterness balances the sweetness of tomatoes and onions. The flowers are edible and make a strong garnish.

Growing Notes

Watercress prefers cool temperatures and consistent moisture — it is a semi-aquatic plant and will bolt or turn bitter if it dries out. Grow in partial shade in summer, full sun in cooler months. Sow shallow (2–3mm deep), keep the soil wet, and thin to 10cm spacing once seedlings establish. Container growing works well with a saucer kept filled with water.

Weight: 50g | Origin: Morocco | Variety: Nasturtium officinale