Watercress

Watercress is a fresh green herb with small leaves and a punchy, peppery flavour. It’s excellent in salads and sandwiches, but also in soup or as a lively topping for egg dishes and potatoes.

Latin name: Nasturtium officinale
Origin: Europe and West Asia
Height: 10–50 cm
Life cycle: perennial

Description

Watercress naturally grows in and around clean, flowing water and belongs to the brassica family, alongside mustard and rocket. The flavour is bold and gently hot, especially in younger leaves. In the kitchen it’s often used as an alternative to rocket, with an even fresher, more pronounced peppery kick.

In the kitchen

Use watercress raw in salads, on sandwiches with cream cheese, or as a green finish over soups, risotto and roasted vegetables. It pairs well with lemon, apple, cucumber, radish, eggs, salmon and soft cheeses. In soup, watercress is classic with potato and leeks: add it right at the end and blend briefly to keep the flavour bright.

In the herb garden

Watercress loves moisture and grows best in shallow water or consistently wet soil in a bright spot (partial sun to sun). Harvest young shoots regularly to encourage new growth. Rinse thoroughly before eating and trim away any tough stems; the leaves are best used as fresh as possible.