Watercress is widely cultivated around the world. Its leaves and young stems add a peppery bite to any salad, soup, or ...

Watercress is related to mustard greens. It grows wild in running water year-round. Look for crisp, dark green leaves without ...

It’s recognizable by its small, glossy, rounded green leaves attached to hollow, pale green stems. Watercress boasts a peppery flavor and fresh leafy scent, similar to that of arugula.

Watercress tea can be made by steeping a handful of watercress leaves in hot water with a few slices of ginger and lemon. Poon described the tea as a gentle, detoxifying and warming "mineral-rich ...

Watercress, famed for its brilliant green leaves and peppery flavour, is actually a vegetable. This aquatic plant is from the Brassicaceae family, which also contains broccoli, kale, and mustard ...

Choose the best pieces of watercress, ones that have a good amount of leaves and a sturdy long stem. Rinse them and lay them out to dry between paper towels/absorbent paper. In a bowl, combine the ...

Cut off the watercress roots, and then rinse the leaves and stems a few times to wash away any silt or debris. Blanch any wild-harvested watercress for about a minute in boiling water. Strain it ...

Learn more at www.elliekrieger.com. 3 cups (3 ounces) packed watercress leaves and tender stems Position a rack in the middle of the oven and preheat to 400°F. Line a large sheet pan with ...