What's In Season - Watercress

A dark green leaf with a distinctive peppery, pungent flavour. Watercress can be used as a salad leaf instead of rocket or it can be included in recipes instead of spinach. Look for dark, green, fresh leaves and avoid any that are wilting or yellowing. Watercress is sold in bunches or ready-to-use in bags.

History
Watercress has been cultivated since Roman times. It is referred to in Irish poetry from the 12th century and has been grown in southern England since the early 1800s. Watercress was once popular as a tea, freshly made with lemon and sugar, and it has been used throughout history in Europe and Asia as a tonic for various ills.

Biology
A member of the mustard family and related to garden cress. Watercress is a fast growing semi-aquatic plant that thrives in slightly alkaline water.

Nutrition
Watercress is rich in vitamin C, calcium, iron and folic acid. It is a cruciferous plant containing anti-cancer phytochemicals such as beta-carotene and flavonoids.

How to Use
Watercress can be served raw or cooked. Raw watercress can be included in green salads or used as a garnish. Watercress can be included in soups, soufflés, quiches and sauces and is often served with salmon.

How to Prepare
Trim off the ends of the stems of bunches of watercress and rinse thoroughly.

How to Cook
Watercress is usually added directly to recipes such as soups or sauces.

Restorative Watercress and Pear Soup

1 large bunch spring onions
5 garlic cloves
1 thumb-size piece of ginger
2 tbsp olive oil
2 small potatoes
750ml vegetable stock
2 pears
2 bunches of watercress
salt & pepper to taste

1. Chop the spring onions and garlic. Peel and finely grate the ginger (or use garlic press) to extract juice.

2. In a large sauté pan, heat the olive oil and gently fry the spring onions and garlic for 10 minutes. Slice the potatoes and add to the pan with the stock. Squeeze in the juice from the grated ginger, discarding the fibrous pulp. Simmer for 20 minutes.

3. Dice the pears. Wash and chop the watercress. Put the pear and watercress into a blender, add the potato stock mix, and purée.

4. Add salt & pepper to taste, and serve the soup garnished with pieces of pear and chilli and a dash of olive oil.

This makes about 3 bowls. Best eaten within 2 days.

Recipe from Grow Your Own Drugs - James Wong

Thanks to www.eattheseasons.co.uk and www.thinkvegetables.co.uk for the image