Watercress
Watercress is a small, peppery aquatic leafy green in the mustard family, prized for the sharp bite it brings to salads, sandwiches, soups, and garnishes.
How to buy
Look for bunches with crisp, deep-green leaves and firm stems; avoid any that look wilted, yellowed, or slimy at the base. It's often sold still bundled with a band or rooted in a small clamshell -- give it a sniff, it should smell fresh and peppery rather than sour or swampy. Pre-washed bagged watercress is convenient but the most perishable format.
How to store
Treat it like a fresh herb: trim the stem ends and stand the bunch upright in a jar of water in the fridge, loosely tented with a plastic bag, or wrap it in a damp paper towel inside a sealed bag. Either way it's highly perishable -- use within 2-3 days, since the delicate leaves wilt and yellow fast.
Culinary profile
- Flavor
- Sharply peppery and faintly mustardy raw, with a bite that lingers a bit like arugula but sharper and more bitter. Cooking or wilting mellows that pepperiness into something closer to mild spinach.
- Texture
- Small, tender leaves on crisp, snappable stems when fresh. It collapses almost instantly in hot soup or a hot pan, turning soft and silky.
- Aroma
- A sharp, slightly peppery smell close to mustard greens or horseradish, driven by the same glucosinolate compounds found in wasabi.
How to prepare
- Raw in salads — Used whole or torn as a peppery base or accent green, often balanced with something sweet like citrus, pear, or beet.
- Wilted into soup — Stirred into hot broth or potato soup at the very end so it barely cooks and keeps some bite.
- Blended into sauce — Pureed with oil, stock, or cream into a bright green sauce served with fish or eggs.
- Chopped as garnish — Finely chopped and scattered over roasted meats, soups, or sandwiches for a peppery finish.
Classic dishes
American
- Watercress salad with walnuts and pear — A composed salad pairing watercress's peppery bite with sweet fruit and crunchy nuts.
- Watercress garnish for roast beef — Fresh watercress piled alongside roast beef or prime rib to cut the richness.
- Watercress salad with citrus vinaigrette — A simple side salad where a sharp citrus dressing complements the green's natural pepperiness.
Italian
- Watercress pesto — A modern twist on pesto using watercress in place of basil for a sharper, peppery sauce.
Chinese
- Cantonese watercress and pork rib soup — A clear, slow-simmered soup valued for watercress's cooling, slightly bitter edge.
- Stir-fried watercress with garlic — Quickly stir-fried just until wilted, keeping a bit of crunch and peppery bite.
French
- Steak with watercress garnish — A classic bistro presentation where peppery watercress cuts through the richness of grilled steak.
- Potage cressonnière — A traditional French watercress and potato soup, pureed smooth and finished with cream.
- Watercress and goat cheese tart — An open tart where wilted watercress and tangy goat cheese balance each other on a flaky base.
Mediterranean
- Watercress and orange salad — Peppery leaves tossed with citrus segments and olive oil for a bright, bitter-sweet salad.
Vietnamese
- Canh rau cải xoong — A light Vietnamese soup of watercress simmered with pork or shrimp.
- Rau cải xoong xào thịt bò — Watercress stir-fried quickly with sliced beef and garlic.
British & Irish
- Watercress soup — A simple, silky soup of watercress, potato, and stock, often finished with cream.
- Watercress and egg sandwiches — A classic tea-sandwich filling, mashed egg mellowed by the peppery green.
- Watercress and stilton soup — Watercress soup enriched with blue cheese for a sharper, tangier finish.
- Watercress and smoked salmon canapés — Watercress leaves layered with smoked salmon on toast or blini as a classic starter.