At the margins of a biological pool we can find some edible plants. Since water quality provides favorable conditions for these species, they are making part of the range of choice of their designers.

Mint (Mentha aquatica) imparts a strong perfume to Menthol because all parts of the plant are rich in etheric oils. The leaves are used for infusions and tea, as well as for cold drinks and also for decorating sweets. Mint needs water with a good supply of nutrients and plenty of calcium carbonate.

Pennyroyal (Mentha pulegium) has a much finer and more aromatic taste. Its leaves are used for infusions and tea, and also to make a famous liquor. In hot climates it is a plant suitable for the banks of a biological pool, since the water has enough nutrients.

Watercress (Rorippa naturtium-aquaticum) are edible plants very well known and appreciated in Portuguese cuisine. Not everyone thinks the watercress is an aquatic plant, but it is. It looks imperceptible, but its strong side is the taste. That one is strong and spicy, due to the content of mustard oils that the plant contains in the leaves. The cress is used for soups, salads or sandwiches to diversify the winter diet. In a biological pool it can grow on the banks, or even better in a stream, since the water has calcium and a good supply of nutrients.

In some parts of the country people like to eat species of water-starwort (Callitriche spec.), a tiny underwater plant with very small floating leaves. It is eaten fresh or in a soup, but always before flowering.

The native species of water lilies (Nymphaea alba and others) in Europe have, since ancient times, been of economic importance. Seeds and rhizomes were eaten, the leaves and flowers were used for medicinal purposes. In remote times, in France they were used the rhizomes of water lily to make beer! Water lilies are suitable plants for any biological pool and play important ornamental and functional role there. And maybe they are more appreciated there than in beer.

As the naturalized pool water is harmless to plant health, you can pick up some parts of the edible plants on the bank and provide ingredients that are not common for a next meal. Thus joins the culinary pleasure to the ecological swim.

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