Watercress

Description/Taste

Watercress is small to medium in size with many leaflets that grow on thin stems connected to a cluster of roots. The green leaves are ovate to round in shape with scalloped edges, and each stem grows 20-25 centimeters in length and produces approximately 3-9 leaflets. The dark green stems are hollow, crisp, and can gradually creep across water and land. In addition to the leaves, Watercress will also produce small clusters of fragrant white flowers and small pods with edible seeds as it matures. Watercress has a spicy scent and a slightly bitter, peppery, and tangy flavor when fresh. When cooked, the peppery flavor will slightly diminish.

Current Facts

Watercress, botanically classified as Nasturtium officinale, is a semi-aquatic plant that is a member of the Brassicaceae family along with cabbage, kale, and mustard greens. Also known as Cress, which is a general name for the group of sharply flavored greens, Watercress is a cool-season herb that is used primarily as a lettuce green. Watercress is one of the oldest known consumed leaf vegetables and is still one of the most widely used greens in the world today. Naturalized in pools and streams, Watercress is easily found growing in the wild and is also commercially grown hydroponically. Valued for its sharp, peppery flavor, Watercress is extremely versatile and is used in both fresh and cooked applications.

Nutritional Value

Watercress is an excellent source of vitamin K and also contains vitamins A, C, and E, iron, magnesium, nitrate, phosphorus, riboflavin, potassium, and calcium.

Applications

Watercress is best suited for both raw and cooked applications such as wilting and lightly sautéing. The leaves and stems can be used fresh as a garnish, torn and mixed into salads, tossed into pasta, cooked into omelets, ground into pesto, or blended into juices and smoothies. They can also be layered in wraps and sandwiches or sprinkled on top of pizza, casseroles, and mixed into sauces. When cooked, Watercress can be added into soups such as minestrone, sautéed with parmesan cheese and served on top of a baked potato, or lightly wilted and served with cooked meats and vegetables. Watercress pairs well with spinach, asparagus, avocado, beets, carrots, tomatoes, pears, kiwis, oranges, grapefruit, garlic, ginger, leeks, sesame seeds, pine nuts, white wine vinaigrette, orange marmalade, jasmine rice, pork tenderloin, fried eggs, ham, salmon, ricotta cheese, blue cheese, goat cheese, and mozzarella cheese. The leaves and stems are highly perishable and will only keep up to four days when stored in a perforated bag in the refrigerator. The greens can also be stored upright in a glass of water and covered with a bag in the refrigerator.

Seasons/Availability

Watercress is available year-round, with a peak season in the spring through early summer.