We’ve reached Burgos – one third complete.
Over the past 288 km we’ve walked across a wide spectrum of landscapes – forests, parks, vineyards, wheat fields, along busy roads, through small villages and sizeable cities. To witness the flora fluctuate with the changing character of the terrain is truly fascinating – and it’s only spring!
One of the most meritable of consumable plants encountered thus far is the refreshingly snappy watercress, nasturtium officinale. A perennial plant in the Brassicaceae family (along with well-known garden vegetables such as cabbage, broccoli, kale & mustard), this vivacious vegetation is fast growing, semi – aquatic, and quite the sight in the streams, ditches and dykes along the Camino.
Not only does watercress provide a gorgeous green blanket for the eye to lay on, the leafy green also contains a wealth of nutrients such as iron, calcium, iodine, folic acid, and vitamins A and C. It’s also a stimulant, diuretic, expectorant, digestive aid and a great source of phytochemicals and antioxidants – all superb comestible qualities for the hungry pilgrim on a tight budget.
There are many wonderful ways to utilise watercress, and we’ve come up with a simple, delicious salad with a zestful nip.