Chalke Valley Watercress
- Location: Salisbury, Wiltshire
Chalke Valley Watercress is a family business run by Keith and Harry Hitchings, representing the 5th and 6th generations of farmers. The Chalke Valley watercress beds are located at a natural spring water source, where rainwater filters through the nearby Chalke hills, collecting essential minerals along its journey. Since 1880, the family has been growing and supplying traditional dark green watercress daily.
The business operations have remained largely unchanged over the years and takes a holistic and sustainable approach to watercress farming, prioritising environmental stewardship and traditional techniques. They manage their own stretch of river, cutting and dredging it regularly, which helps maintain the natural flow and health of the water source. The farm also preserves the landscape by maintaining willow trees along the riverbanks, supporting local biodiversity.
One of their key sustainable practices is managing waste on-site—allowing all waste to naturally decompose in the fields, enriching the soil without artificial inputs. They have also completely eliminated the use of pesticides, which is critical when working with spring-fed water systems. To protect their crops from pests like pigeons and insects, they use nets, further demonstrating their commitment to chemical-free farming.
Water management is at the core of their operations, as Chalke Valley ensures that the water leaving the farm is as clean as when it entered, maintaining the quality water source. They even use eco-cress fertiliser to nourish the plants while minimising environmental impact.
In line with their dedication to tradition, some of their watercress is still harvested by hand, just as it was in Harry’s grandfather’s era. This method not only honours the past but is a cleaner and more precise way of farming. Moreover, Chalke Valley has resisted the switch to fully mechanised packing, continuing to pack manually in their own packaging house, which reduces electricity usage. In another forward-thinking move, they are planning to transition to an electric forklift, further reducing their carbon footprint.
Historically, watercress was a staple in the diet of Roman soldiers and was considered the poor man’s food in Victorian times, often eaten straight from a paper cone, making it one of the earliest fast foods. Watercress is exceptionally rich in health-promoting nutrients, vitamins, and antioxidants. Gram-for-gram, it contains more vitamin C than oranges, more vitamin E than broccoli, more calcium than cow’s milk, and more folate than bananas. It also provides iron and beta-carotene, which the body converts to vitamin A.
Produce:
- Watercress
Season:
- April – November
