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Watercress
A dark green plant with pungent acidic flavour, watercress has been valued since ancient times for its health benefits, bright colour and refreshing taste. The name refers to the fact that it grows in clear running water. Watercress is rich in vitamins and minerals, especially iron.
These days watercress is a proven antibiotic, too, so it is interesting that Hippocrates is reputed to have sited the first hospital by a stream in order to have it in ready supply. Modern cultivation is based in beds around freshwater springs. The main British season is from October to May.
Varieties
Thick steams indicate that the watercress is older and will have a very strong flavour. Wild watercress can still be found growing in clumps among the rocks in clear-running streams and brooks.
Serving suggestions
During the industrial revolution, freshly cut watercress and bread was a typical breakfast for workers, and watercress sandwiches - perhaps with the addition of eggs, prawns or salmon - are still a nourishing treat. Watercress soup, made with potatoes, is one of the best-known uses. It can also be made into baked savoury mousses and quiches. In salads its peppery flavour works well with baby potatoes, chicken, tomatoes, orange, pears, blue cheese, goat's cheese, and bacon. Watercress makes an easy garnish for grilled steak or lamb, its mustardy taste helping to cut through the fattiness of the meat. You can also treat it like a herb, adding it finely chopped to butter sauces or mayonnaise, or stirring a handful into noodle dishes.
How to prepare
As it is grown in water, watercress is usually very clean on purchase. Discard any wilted, yellow or bruised leaves or stems. Remove any string-like roots and use your fingers to pick the sprigs from any particularly large stems. Don't remove the stems entirely, however, for that's where most of the flavour is.
Related recipes
- Chilled red pepper and watercress gazpacho
Mike Robinson's fabulous variation of this delicious classic soup is swirled with peppery watercress purée to give it a fiery kick - Slow-braised duck with couscous, cumin peaches and watercress
Buttery stone fruit coated with sugar and spices provides a sweet partner to duck legs gently cooked in fragrant spiced stock - Avocado, orange and watercress salad
Rachel Allen's tasty refreshingly simple salad is a great combination of fabulous flavours - Selsey crabcakes with pea and hampshire watercress purée
Carol Godsmark's wonderfully tasty crab cakes are made using Selsey crabs and served with a delicious watercress purée - a real feast of south east English flavour - Beef salad with pink grapefruit and watercress
In this fresh and summery salad, David Massey combines the bite of horseradish with South East Asian ingredients





















