Watercress

The Sumida Farm

MANILA, Philippines - Driving through Kamehameha Highway in Aiea, Hawaii, it is impossible not to notice a cultivated patch of 5 hectare land surrounded by malls. The farm is situated in one of the most expensive areas of Hawaii. Over the years, it has resisted realty development in the area. Just mention the crop, watercress and any local will tell you that it is the Sumida Farm.

The 80 year old farm has been in the business of watercress production for 3 generations now. The quaint little farm with a Nipa hut (Americans prefer to call it a little grass shack) in the middle has been in the regular route of educational tours for school children and tourists. The farm receives more than 2,000 visitors a year, mostly school children on field trips.

The Sumida farm produces 50% to 75% of the watercress needs of the state of Hawaii. The property is gifted with multiple natural springs from the Oahu Island’s aquifers. Natural spring water bubbles up from the ground supplying the free flowing water necessary for successful watercress production.

The Sumidas employ several fulltime workers, most of them over 60 years of age and all of them immigrants from the Philippines. Watercresses are hand harvested, cleaned and bunched in the field then chilled to preserve crispness and increase shelf life. This labor-intensive operation results in 600 tons a week (30,000 tons/year at $1.99/lb. wholesale, $3.89/lb. retail) of greens making it one of the highest revenue crop in horticulture.

Watercress Production

Watercress is scientifically known as Nasturtium officinale, Nasturtium microphyllum or the hybrid of the two species. They are originally from Europe but has naturalized in United States. The pungent herbage is used as a salad but the Orientals (Koreans, Japanese and Chinese) has adopted and incorporated it in soups, stir fries and stews.

Watercress grows where there is a film of cold moving water. The plant seeds profusely so that it is considered a weed in some agricultural production.

Recently, watercress is identified as one of the richest source of vitamins A, B1, C and antioxidants used in fighting cancers. It is recommended in sensational diets allover the world. 

In the Philippines, the only growing areas for watercress are in Baguio, Mountain trail and Ifugao Province. It is not very popular because the water where they grow in is contaminated with bacteria and Amoeba. Consumption of raw greens is risky even with heavy washing. Only fully cooked watercress may be consumed.

Watercress may be cultivated in warmer places like Tagaytay and Bukidnon. Mr. Etoy Gregorio, an aquarist actually grow the plant in his rooftop in Quezon City using a circulating pump. The required flowing cold water may be discarded provided in place of cold water should be the Calcium and other nutrients naturally supplied by spring water plus aquarium aerator to oxygenate the water for healthy plant roots and therefore healthy plant growth.

Watercress Cultivation

Watercress is one of the best priced salad greens. It imparts a distinct peppery flavor that is generally loved by gourmets. The plant intended for salad use however need to be grown in clean water. 

Plants may be started using seeds purchased from breeders abroad or from mature stems. The plant may be planted in clay soil or better, in sand beds for ease of cleaning. 

Stem cuttings may be harvested in 6 to 7 weeks while seed-grown plants may be harvested on the 10th week.

Some of the major pests of watercress are: caterpillars, plant hoppers, birds and snails. Since salad materials may not be treated with poisonous chemicals, soap solutions may be employed for insects and intermittent water misting may be used for management of Diamond back moth and Cyclamen mite population. Silver tapes and old expired CDs may be strung allover the growing area to startle the birds that love the salad materials and the field need to be cleaned of snails by treating with molluscicides before planting.

Watercress should be packed properly to prevent bruising. Properly cleaned, packed and chilled watercress stays fresh for 3 days.