Watercress is a member of the mustard family, which can often be found wild near small streams. It has small, crisp, dark green leaves. Its pungent flavor is slightly bitter and has a pronounced peppery snap. Choose crisp leaves with deep, vibrant color. There should be no sign of yellowing or wilting. Keep refrigerated in a glass of water with the stems down, like a bouquet of flowers. Watercress can be used raw in salads, or cooked to make sauces or soups.
Season: October-May
Purchasing Tips: Choose crisp leaves with deep, vibrant color. There should be no sign of yellowing or wilting.
Storage: Keep refrigerated in a glass of water with the stems down, like a bouquet of flowers.
Cooking Tips: Use raw in salads, or cooked to make sauces or soups. Watercress combined with potato makes a wonderful winter soup.
