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

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 ...

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 ...

Stir in the watercress and sorrel ... It is shaped like spinach, but the color of the leaves ranges from pale to dark green. Look for sorrel with bright, crisp leaves. The stems should not ...

This week’s recipe, sent in by reader Carol Leak, caught my attention because, instead of basil, it cleverly uses a bag of spinach, rocket and watercress leaves which all make wonderful pestos ...