Watercress: How to Choose, Store, and Use in Cooking


Photo: Watercress: How to Choose, Store, and Use in Cooking



Watercress is a relative of mustard and has the most vibrant flavor of all leafy lettuces. Its savory green leaves and stems are eaten, with a slightly bitter taste and high iron, calcium, and vitamins A, C, and E. Watercress is sold in trays, bags, or whole plants in pots filled with soil. It's a great addition to salads and soups.

When can I buy it?

Watercress is available year-round, but the best is only available from April to September.

How to choose

When choosing lettuce, look for plants with succulent, dark green leaves. Avoid lettuce if its leaves are yellowed and wilted.

Preparation

Before using, watercress should be washed and shaken vigorously. Trim off any hard roots; the rest of the plant is safe to use.

Watercress works well in salads with arugula and oranges, as well as in vegetable broths, pies, and omelets. It can also be used in white bread sandwiches with poultry.

Arugula can be used instead of watercress in dishes.

Storage

Watercress spoils very quickly, so it should be stored in the refrigerator in a perforated bag and eaten within a few days of purchase. You can also place the salad greens in a glass of water, cover it with a plastic bag, and refrigerate it. This will keep the salad a little longer.

All recipes with watercress



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