Water Dropwort
(Nasturtium officinale)
Water Dropwort
Water Dropwort
Selection
Pick leaves and stems when the plant stops producing new shoots.
Storage
Keep dry in a well-ventilated place or refrigerate.
Preparation
- Wash plants well before use.
- Can be eaten fresh as a salad or cooked with other foods.
- Can be added as a food flavoring in soups and meat dishes.
- (Bailey, 1992)
Photo Source
Wikimedia
Water Dropwort
The water dropwort plant is also called Japanese parsley or Chinese celery and grows close to the soil surface in clumps that can grow in both wet and dry areas. It has a hollow main stem with varieties that range from purplish-green to yellowish-green in color (Bailey, 1992).
Traditional Names
- None