Watercress grows wild throughout New Zealand in watery places.
The peppery leaves and seeds are edible and very rich in vitamins and minerals, especially vitamins C and K. Eat raw as an addition to salads, or drink as a tea, or add to soups.
Like anything, excessive use can lead to stomach upsets. Be sure to harvest from a clean environment.
Traditionally Watercress has been used as a valuable medicinal herb for arthritis, diuretic, expectorant, immune function restoration, tuberculosis, lymphatic swelling, headaches, anxiety, mouth sores, swollen gums, bad breath, hot flushes, dermatitis, eczema, chronic skin diseases, gout, kidney stones, water retention, expelling mucous, coughs, asthma, bronchitis, blood purification, aphrodisiac, high cholesterol, scurvy, anticancer activity, blood vessel health and more.
This truly is an awesome herb to forage.