After the
             flower buds bloom, the leaves become extremely pungent and can no longer be used as food.
             The yellow or white flowers have four sepals, four petals, six stamens, and a solitary pistil. The
             fruit is a long slender silique, or elongated capsule. Most Westerners eat watercress raw. In the
             East it is blanched, thoroughly drained and then chopped and tossed with sesame oil dressing.
             Chinese often stir fry it with a little salt, sugar, and wine or use it in soups.
             Watercress is more than just a remedy for sword wounds, because it has a distinct taste.
             Cress was certainly a garden plant in England by the thirteenth century, when its seeds were
             combined with radish roots and other 'hot' plants to quicken metabolisms. This cress gets its
             name from the Anglo-Saxon word caerre, and was one of the most widely used 'hot' medicinal
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