Exciting things are happening at the Salad Bowl Garden! Researches in Gail Taylor's group at UC Davis are collecting germplasm (seeds or tissue used for breeding) and studying the genetic background of antioxidant contents and resource-use efficiency of watercress. 

Watercress (Nasturtium officinale; Brassicaceae) is a nutritious leafy green vegetable that belongs to the mustard family with broccoli, kale, cabbage, and sprouts. The peppery taste with a trace of bitter flavor of watercress is the indicator of antioxidant contents which help reduce inflammation and chronic damages in cells. 

Researcher Yufei Qian is trialing watercress in California whilst studying for a Phd. The long-term aim of this research is to use plant breeding to develop more nutritious and better anti-cancer watercress.