Seasons/Availability
Watercress is available year-round, with a peak season in the spring through early summer.
Current Facts
Watercress, botanically classified as Nasturtium officinale, is a semi-aquatic, herbaceous perennial plant in the Brassicaceae or mustard family. It’s native to Europe and Asia but has been naturalized to many parts of the world including North America. Watercress is widely recognized for its antiseptic properties and it’s known for being one of the oldest leafy vegetables used in salads.
Nutritional Value
Watercress contains vitamins A, C, E, K and B complex vitamins such as thiamin, riboflavin and folate. It also contains minerals like calcium, magnesium, iron and zinc. Additionally it has powerful antioxidant properties.
Applications
Watercress can be used in any application that calls for fresh leafy greens, such as salads and sandwiches. It is also great tossed into soups, stews, omelets or frittatas. Watercress will quickly wilt when cooked so it’s best to add it at the last minute to maintain its flavor and texture. The leaves are excellent raw in salads or as a garnish. They can also be wilted lightly with sautéed vegetables and meats or served steamed on top of fish filets for a slightly bitter counterpoint to the dish. Watercress pesto is another popular way to enjoy watercress; simply blend olive oil with garlic, pine nuts, grated Parmesan cheese, and watercress for a flavorful sauce. Watercress pairs well with meats like chicken and pork as well as fish. It is also delicious when combined with creamy cheeses like brie and goat cheese in sandwiches or salads. The leaves can be juiced alone or blended with other vegetables to create a nutrient-packed beverage.
