40 YEARS OF CULTIVATING
Why our watercress?Why our watercress?
John Hurd and his family have been cultivating watercress for over forty years, when in 1992 he took the decision to go totally organic. He was awarded his first ‘Organic Certificate’ in June 1994.
In 1991, John Hurd installed the first National Rivers Authority approved settlement tank in the UK. The tank allows silt and organic debris to settle before water is released, thus helping to maintain a natural balance in our rivers. Watercress beds are flooded and sluiced, ridding the product of pests, without the need to toxic pesticides.
Eight acres of watercress are under cultivation producing watercress all year round (subject to weather conditions). Hygiene and water purity in the cultivation of watercress is paramount. John Hurd was the first NFU approved ‘Organic Watercress’ grower in the UK and also has approval from Organic Farmers and Growers and UKROFS.
THREE GENERATIONS
Started by John Hurd (middle), followed by his son Simon Hurd (left) and then Cameron Hurd (right).
EIGHT ACRES
Our watercress farm cultivates over eight acres of watercress all-year-round.
Fresh to your door
WANT FIVE PACKS FRESHLY PREPARED AND DELIVERED TO YOUR DOOR?
Order our watercress multi-pack box and we will deliver five fresh packs to your door for £16.00 which includes P&P. You can pay with your PayPal balance or securely with a debit or credit card.
WATERCRESS RECIPES
MAKE YOUR WATERCRESS GO FURTHER
Here’s a few rather wonderful recipes that you can try with your fresh new pack of John Hurd’s Organic Watercress. Recipes by Fresh Kitchen Cookery School.
WATERCRESS & APPLE SHOTS
Kick-start your morning
Ingredients
40g of finely chopped John Hurd’s Watercress
One green apple
One stick of celery
The juice of one lime
Method & information
Method…
1. Gather all of your ingredients into a blender
2. Whizz them together to form a smooth morning shot. Loosen with a little water if needed
More information…
A great way to start the morning.
WATERCRESS COURGETTE & ORANGE CAKES
Wonderfully easy and perfect with a cuppa
Ingredients
210g of courgette (grated)
40g of finely chopped John Hurd’s Watercress
150g of caster sugar
Half a TSPN of baking powder
125ml of vegetable oil
Two large organic eggs
2 drops of orange essential oil
Half a TSPN of bicarbonate of soda
For the icing…
250g of icing sugar
250g of butter
1 drop of orange essential oil
Method & information
Method…
1. Remove excess water from the grated courgette by draining over the sink in a sieve
2. Combine the eggs, oil and sugar in a large bowl, beat them until light and fluffy
3. Sieve in the flour, bicarbonate of soda and baking powder, mix until well combined.
4. Add in the orange essential oil
5. Stir in courgette and watercress and mix well.
6. Pour into muffin cases, tins or into 2 large sponge tins, which are pre-greased.
7. Bake for approx 20-35 minutes depending on size of cake. Until light and springy to touch in the middle.
8. When totally cool, mix well the butter and icing sugar until smooth and soft, add in the orange essential oil and pipe onto the cakes.
9. Refrigerate to allow the butter the harden slightly.
More information…
A rustic artisan loaf that can be used any time of day. It goes amazingly well as a brunch with poached organic eggs and smashed avocado. Your family will thank you for this one!
WATERCRESS SOURDOUGH
A rustic loaf to use any time of the day
Ingredients
50g of ripe sourdough starter
40g of finely chopped John Hurd’s Watercress
350ml of warm water
50g of grated parmesan
3 TSPN of good quality salt
Method & information
1. Mix the starter and warm water together in a large bowl.
2. Add in the flour, salt and watercress and mix to a dough.
3. Knead slightly and place in a floured bread proving basket, cover with reusable silicon lid.
4. Leave in a warmish place overnight.
5. The following morning, place the dough on a floured surface, shape into an oblong, by folding the edges in. Rest for 10 mins.
6. With slightly oiled hands, pull the dough, folding 12 times into the centre place seam side down on to a baking tray. Second prove 45-60 mins on the side.
7. Slash the top, and sprinkle with the Parmesan
8. Put into a hot oven 200 C for 45-60 mins.
More information…
A rustic artisan loaf that can be used any time of day. It goes amazingly well as a brunch with poached organic eggs and smashed avocado. Your family will thank you for this one!
PACKAGING
WE CARE ABOUT THE ENVIRONMENT
From the way we cultivate, to the packaging and farm wildlife. We really care about the environment.
About our new packaging
From 2019...
In 2019, we reached a point where we caould not continue to produce bunched
watercress as we did. We have written the statement below to explain
the changes that we have made.
As a small family farm we have been supplying UK retailers with our
organic watercress for many years in a bunch pack, hand cut and hand
bunched.
Unfortunately, however, we are now finding it increasingly difficult
to get employees to harvest the watercress by hand. It is a back
breaking process which involves being bent over for up to 5 hours a
day and is a skill that takes up to three years to obtain.
Staff welfare is of paramount importance to us and this method of
cutting could no longer continue.
We have additionally been challenged through changes in food safety
legislation to look at how we can get our organic cress to market as
safely as possible, ensuring as long a shelf life as we can and
reducing waste of both packaging and watercress.
We have therefore invested heavily in a new packing machine and
machinery with which we can harvest the organic watercress
mechanically and have become SALSA accredited that confirms the safety
and hygiene of our new harvesting and packing processes.
To produce bunched watercress, the cress is handled 4 times before it
is packed and the vertical packing process wastes significant amounts
of film which is not recyclable currently.
Mechanically harvesting the cress is a much more efficient process.
There is no waste, and the cress bed is left in good condition which
encourages stronger and more even regrowth.
Using this alternative method of harvesting and packaging, the film we
use has been drastically reduced, we are no longer using rubber bands
and the cress is only handled once, therefore is not bruised which
helps to lengthen shelf life.
Sustainability is important to us and we have moved to using a tray
that is made from 100% waste plastic, that itself is totally
recyclable, hence reusing waste that has already been created. We have
additionally reduced the thickness of the film we use by 30%, another
important environmental saving.
We are very proud of the changes we have made thus far and continue to
research and develop our processes.
We hope you enjoy our watercress for many years to come.
Wishing you all the very best from John, Anne and Simon Hurd and all at John Hurd’s Organic Watercress.
Which retailers?
As well as buying direct from us, we also supply Waitrose.
NUTRITIONal information
WHY IS WATERCRESS SO GOOD FOR YOU?
Natural goodness that’s packed with vitamin C and calcium.
RDA information…
|
Watercress Contains |
Per 100g |
RDA% |
|
Vitamin A |
300 mcg |
44% |
|
Vitamin C (oranges 50mg/100g) |
60mg |
100% |
|
Vitamin E |
10mg |
10% |
|
Thiamin |
0.1mg |
8% |
|
Riboflavin |
0.1mg |
6% |
|
Nicotinic Acid |
0.6mg |
3% |
|
Iron |
1.6mg |
11% |
|
Calcium (cow’s milk: 120mg/100g) |
220mg |
27.5% |
Contact Us
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Visit Us (BY APPOINTMENT)
John Hurd’s Organic Watercress
Stonewold
Hill Deverill
Warminster
Wiltshire
BA12 7EF
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