Entered for safe-keeping. Found this recipe from Saveur on the internet, and it looks like an excellent combination for tea-time sandwiches. (Or in my case, I'll wrap 2-slice sandwiches with plastic as is commonly done in Britain, and brown-bag my lunch for work.) From wikipedia: "Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.... Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid. It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer. In addition, watercress is a known inhibitor of the Cytochrome P450 CYP2E1, which may result in altered drug metabolism for individuals on certain medications (ex., chlorzoxazone)." Note that watercress has a shelf life of 2-3 days. For a more British version, use cress sprouts.