Watercress is an aquatic plant with crunchy dark green leaves that adds a peppery flavor to food. It grows in standing water or muddy ground and has been consumed for centuries due to its high nutritional value. It is eaten raw in the West and cooked in the East. It can be found in high-end grocery stores and should be stored in the refrigerator for up to five days.
Watercress greens, formally known as Nasturtium officinale, are a type of aquatic plant found in many parts of the world. A member of the mustard family, watercress greens have crunchy dark green leaves with a mustard-like crunchy bite that adds a layer of flavor to food whether used as a starring component or as a side dish. When harvested for food, watercress is harvested before the delicate white flowers and green seed pods appear, because the leaves will grow woody and tasteless.
Watercress greens commonly grow along streams, ponds, and ditches and can be found in standing water and growing on muddy ground. When watercress grows in water, the leaves glide over the surface and provide shelter for other small aquatic life. When watercress is in mud or moist soil, the plant tends to creep like a vine. The edible leaves look like feathers bursting from a central point at the root of the plant, and the flowers appear in clusters in the middle of the plant in season, which varies depending on where the watercress grows.
Watercress greens have been eaten by humans for centuries: both Roman and Ancient Greek writings document the consumption of watercress by all classes. Because it can be found growing in the winter, watercress was often served when no other options were available, and because it is plentiful, watercress greens were consumed more heavily by the lower classes, who may not be able to afford other foods. Like other leafy greens, watercress is high in iron, calcium, folate, and vitamin C, making it a great dietary supplement.
In Western cooking, watercress vegetables are usually eaten raw. It appears as a side dish, in salads and on sandwiches. Some formal English tea sandwiches mix watercress with butter for a peppery spread, while others are made with whole watercress leaves. The spicy flavor makes it an excellent addition to a variety of dishes. Watercress is also used in parts of the east, especially China and Japan. In these countries, watercress greens are usually cooked lightly before being eaten in soups, dips and stir-fries.
Today, watercress is often available in high-end grocery stores if it can’t be found growing wild. When selecting watercress greens to take home, look for an evenly colored bunch with firm texture and a bright green color. Avoid wilted or discolored watercress, and store watercress in a plastic bag in the refrigerator for up to five days before using. Watercress should be rinsed before eating to get rid of any dirt.
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