Watercress
Cress is a common name for more than a dozen sharp, pungent, small-leafed plants, watercress, which grows wild alongside waterways, is the most well-known. Upland cress, is similar to watercress with a delicate, and peppery taste, grows on dry land and has tiny looking leaves. It is usually used in salads and for garnishing; Garden cress, another type from African, has a hot-sweet peppery bite like horseradish, also used in salads or garnish; Nasturtium, also commonly used in French cuisine.
Other Names:
American cress, garden cress, Indian cress, nasturtium, pepper cress, Peruvian cress, winter cress, yellow rocket.
Season:
Watercress is available in many markets year-round.
Purchasing tips:
When purchasing, select the ones that are deep green in color, avoid any smelly leaves. Other cresses are generally hydroponically grown, that sold with their root-balls attached. Sniff and select the ones with peppery flavors.
Storage:
When storing, rinse them thoroughly through cold running water to remove any dirt or sand, then pat dry, place in a plastic bag and refrigerate for about 3 to 4 days; Store the hydroponically grown cresses complete with their root-balls in a plastic bag in refrigerator for about 3 to 4 days.
Preparation and Usage:
Wash watercress under cold running water and then pat dry, discard any small cresses and tough stems( for making soups only), ready for salads, stir-fries or soups.
Hot Recipes
Key in value & click anywhere outside the box to convert!