Other names: Cress, Water Cress
Translations: Krese, Rėžiukai, Năsturel, Potočarka, Cải xoong, Rukiew wodna, Waterkers, Brønnkarse, Agrião, Кресс водяной, Κάρδαμο, نبات البقلة, 물냉이, Řeřicha, Seladri air, 沃特克雷斯, Berro, Vodna kreša, Žerucha, Crescione, גרגיר הנחלים, Vattenkrasse, Поточарка, クレソン, Cresson, Brunnenkresse, Brøndkarse, Berro, Кресс водяний, Vesikrassi, Крес
Watercress has deep green leaves and crisp, paler stems.
Colors: deep green
Flavors: pungent, slightly bitter, peppery
Mouthfeel: Sharp, Pungent, Peppery, Crisp
Food complements: Meats, Vegetables, Cheeses, Game, Eggs, Oranges
Wine complements: Chenin blanc, Reisling
Beverage complements: Carrot juice
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: april, may, june, july, august, september
Choosing: Check the leaves for bruising and holes.
Buying: Watercress is readily available at supermarkets.
Procuring: Watercress can be started with seeds indoors then transferred outdoors to stream beds. Watercress is a semi-aquatic plant, perfect for hydrophonic cultivation.
Preparation and Use
Wash and pat dry prior to using watercress. The leaves and the stems are edible, except for the roots.
Cleaning: Wash the leaves and the stems thoroughly.
Conserving and Storing
Watercress only lasts within a couple of days, so it must be eaten immediately.