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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

This Week’s Spring Vegetable: Watercress

April 13th, 2009 · 2 Comments · Spring Recipes

 

I find that getting people to think about eating Watercress in anything other than a salad can be a bit of a challenge. Even the most seasoned palates can be shocked to come across it in a soup or sauteed on their plate in place of another leafy green.

Cruciferous Greens and Their Benefits
Watercress is related to leafy greens and root vegetables such as Arugula, mustard greens and even the root from which Wasabi is made. Because of this, you should expect the the taste of Watercress to be delightfully bitter — like brocoli rabe is bitter in a pleasant way. It has a peppery, citric finish which can be shocking if you’re not expecting it.

The heath benefits of Watercress can be another reason to try a new recipe. Watercress is a natural anti-oxidant loaded with dietary fiber, Vitamin C, Vitamin E and has been used as a remedy for many illnesses.

Available locally in early Spring
It grows beautifully in climates like the North Fork where these hardy greens appear on farm stands quite early.

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2 responses so far ↓

  • 1 L M Milsten // Jan 18, 2011 at 3:47 pm

    Just learned of the nutrients of watercress. Are they only found in North Fork; what other areas can they be found in? Do they grow on the side of a river? Where does one look for them? Appreicate any feed back. Thank you.

  • 2 seasonedfork // Jan 24, 2011 at 6:33 pm

    Watercress is international but it’s best grown in a moderately cool climate and in fresh shallow water. You should check with your local farmer’s market and even the produce person at your supermarket. I know a lot of gardeners but I don’t know anyone who’s grown it. Would love to hear from anyone who has. Thank you for writing!

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