Watercress is an old fashioned plant, yet many perceive it as
"trendy" or "fancy". It's easy to grow from seed for harvesting
year round, and it's readily available in most produce sections.
Watercress may be seeded directly in very moist soil 1/4" deep.
Thin the seedlings to 4" apart and keep well watered, or start seed
indoors, keeping the soil moist. You may transplant to large pots,
a cold frame, or your garden using soil which is fertile and rich.
Keep the soil moist, or sit pots in pans of water which you replenish
daily.
Watercress can be harvested as needed. It's biting taste is a
wonderful addition to your fresh salads, and a favorite for tea
sandwiches. Pick some up on your next trip to the produce
section or farmer's market if not growing your own, and try
these classic recipes.
Watercress Salad
Ingredients:
1 pint watercress
1 red onion
French dressing
Pick over the leaves of the cress, removing all bruised
or wilted ones, wash and drain. Break the stems into
small two inch pieces with your fingers. Place cress
in a salad bowl, top with thinly sliced onion and your
favorite French dressing.
Variations: Add 1/2 cup chopped walnuts. You may
mix the cress half and half with dandelion greens as
well and use the same recipe.
Watercress Sandwiches
Ingredients:
1 1/4 cups cress
paprika
1/4 cup mayonnaise
Brown bread
Wash, dry and tear the watercress into bite
size pieces. Sprinkle the watercress with salt and paprika,
then mix with mayonnaise. Lay between sliced
of brown bread and cut into small triangles.
Variation: Mix 3 hard cooked eggs into the cress and
chop both finely. Spread on thin slices of buttered
wheat bread.
Watercress Soup
Ingredients:
1 quart chopped watercress
1 quart stock of your choice
1 cup whole milk, half and half or cream, heated
small onion, shredded, or processed fine
2 tablespoons flour
3 tablespoons butter
1/2 tsp. salt
pepper and nutmeg to taste
Wash the cress well, and chop fine (keeping
the stems on). Mix the chopped cress and
your stock; cook about 30 minutes and puree
in blender, processor or you can press through a
strainer with a wooden spoon. Mix the flour with
the butter, then add along with the your heated milk,
onion and seasonings to the broth. Bring to a light
boil and cook two minutes. Makes 5 servings.
About the author:
Brenda Hyde is an avid gardener,
freelance writer, mom and wife. She is also editor of eight
newsletters. Please find information on subscribing to them
on our Newletter Page
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