Watercress

Watercress is an ancient, leafy green vegetable that has been used in cooking since the late 1800s. It is a member of the Brassicaceae (or Cruciferae) family and is related to cabbage and other cruciferous vegetables such as kale, broccoli, and cauliflower. Widely recognized for its delightful, nutty flavor and crunchy texture, watercress is a versatile ingredient that adds richness, color, and nutrition to any dish.

Watercress germinates in cool, serene conditions of moist soil, partial shade, and adequate irrigation. To produce the most flavorful greens, watercress must be harvested at its peak; when the leaves are still small, delicately flavored, and tender. For commercial production, watercress is typically grown in beds or trenches that have been filled with soil and irrigated using a watering can, or through a drip or sprinkler irrigation system. The beds of watercress are kept consistently moist, shaded, and cool. However, many home gardeners opt to grow it via hydroponics, which is simply a method of growing plants without soil, often with nutrient-rich water running continuously instead.

Regardless of how it is grown, the edible merchandise of watercress cultivation is generally a thick mat of small green leaves that are either flat or crinkled. As the temperatures progress in spring, the watercress foliage may develop tiny white flowers and longer, hollow stalks.

Once the watercress is harvested, it's quality-checked to ensure that it meets the necessary standards before being sent to the market or the grocery store. The crisp and slightly peppery watercress greens should be kept very cold and moist, so they are usually sent overnight or double wrapped in insulation containers to preserve freshness. After being sorted, packed, and distributed, the perishable watercress arrives on store shelves quickly and is ready to be sold to customers.

Once purchased, watercress should be stored in the refrigerator in an airtight container. While it’s possible to freeze watercress, the nutrient content and taste can decline swiftly and it’s certainly preferable to enjoy it fresh. Since watercress is a living plant, it’s natural for it to start wilting once it’s cut and exposed to air, so it’s important to use it within a few days.

When presented with a platter of fresh and delicious watercress, many cooks will want to get creative and think outside the “salad” box. Watercress is a great addition to all sorts of recipes, both cooked and raw. To enjoy the delectable flavor and texture of watercress raw, it can be added to salads, sandwiches, and wraps. Plus, it provides a lot of crunch and a bit of bitterness to steamed vegetables or even a fruit smoothie. For cooked preparations, watercress can be whisked into creamy dressings, pureed into soups, and added to stir fries. It pairs extremely well with different proteins such as fish, eggs, and chickpeas, and can even be lightly sautéed and served as a side.

Although watercress doesn’t have the nutritional superstar status of some of its cruciferous cousins, it still offers plenty of vitamins and minerals. In particular, watercress contains a hefty dose of vitamin K, vitamin A, and vitamin C, which are important for proper immune functioning and maintaining healthy bones, tissue, and skin. Watercress also provides a practical dose of manganese, potassium, calcium, and iron, although the concentration of these minerals depends on the soil in which it’s grown. Nevertheless, watercress can be an appropriate part of a healthy diet and it a great option for anyone looking to add some extra greens to their plate.

Overall, watercress can provide an array of health benefits and move meals to the next level with its satisfying nutty flavor and slight crunch. It might have an ancient history, but it can still be enjoyed in all sorts of recipes today. So next time you’re looking to add a little pizzazz to your plate, don’t forget watercress!