Watercress

The other week, I was taken back.  A friend gave us a stuffed gallon-sized bag of watercress.  As soon as I laid eyes on it (and later sunk teeth into it) it transported me back to when my mother would glean watercress when I was a child.  I remember my mom substituting it for lettuce in Lettuce and Egg Salad and my grandmother making a warm bacon dressing to drizzle over the top of it. Crisp and bite-y, watercress has it's own unique flavor that gives a punch and crunch to whatever it's added to.

If you aren't familiar with watercress, let my Food Lover's Companion by Sharon Tyler Herbst give you a more proper definition...

"Cool running water is the growing ground for this member of the mustard family which can often be found in the wild in and around streams and brooks.  Watercress has small, crisp, dark green leaves.  It's pungent flavor is slightly bitter and has a peppery snap.  Watercress is available year round and is customarily sold in small bouquets.  Choose crisp leaves with deep, vibrant color.  There should be no sign of yellowing or wilting.  Refrigerate in a plastic bag (or stems-down in a glass of water covered with a plastic bag) for up to five days.  Wash and shake dry just before using.  Watercress may be used in salads, sandwiches, and soups and a variety of cooked dishes.  It's also a popular garnish fast replacing the ubiquitous parsley."

Lettuce and watercress topped with local feta, chopped pecans and dried cranberries.

We've been combining it with lettuce and eating it in big salads and on sandwiches.  If you can glean some from a neighbor or pick up a bag from a vendor at your local farmer's market, go ahead and do so.  Better yet, if you have a creek or spring on your property, you might be sitting on a gold green mine.

Local spinach and sun-dried tomato bagel with cheese, humus and watercress.

How do you eat watercress?

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