Watercress belongs to the mustard family and is an aquatic salad green that is also considered an herb. It has a pleasantly strong bite and pairs well with lighter flavourings, especially in sauces. While originating in Asia and Europe, “cress” is found growing wild in clear waters throughout many countries. Commercially grown plants are harvested from protected beds that are free of contaminants.

While it is often used fresh and as a garnish, watercress can be puréed with potatoes or chickpeas. Watercress sandwiches are a long-standing staple at teatime in Great Britain.

Watercress is available year-round.
Watercress is typically sold in bunches, but smaller markets may stock it loose in bins. Look for firm stalks and large, dark leaves that are relatively clean.
Sniff watercress and avoid any with an unpleasant smell.
Keep moist in a plastic bag and refrigerate. Do not wash. Watercress will remain fresh for up to five days. For freezing, wash and chop or purée.
Serving Suggestions
Flavour Affinities
  • buttermilk

  • cucumber

  • egg

  • goat cheese

  • mushrooms

  • potatoes

  • rice

  • roasted meats

  • tofu

  • tomatoes

  • yogurt

Category: Spices and Herbs

Sub Category: Herb