Preparing Watercress for Cooking

Watercress is an aquatic herb that is great in soups, salads, sandwiches and as a garnish in a variety of dishes.  Getting it ready for cooking is easy and quite simple to do, too.

Make sure your fresh watercress is clean by rinsing it in a bowl of cold water.  Take off the watercress with thick lower stems, keeping only the leaves and the ones with thin stems.  Also remove those that are limp and yellowing.

Shake it dry or put it in a salad spinner to remove excess moisture.  Place on a chopping board.  Cut off the thick, coarse ends of the sprigs and they are ready for use.

The peppery flavour of watercress is great in pan-grilled steaks, stir fries and a host of other dishes.  In salads, it can replace the role of lettuce, not just in taste, but also in nutrition.

In addition, it does not need to be pre-cooked as it cooks very easily with little heat.

You can use watercress immediately or store it for later use in a well covered container and place it in the refrigerator.  Kept this way, watercress can last as long as four days.