Watercress

Cress is a common name for more than a dozen sharp, pungent, small-leafed plants, watercress, which grows wild alongside waterways, is the most well-known.Upland cress, is similar to watercress with a delicate, and peppery taste, grows on dry land and has tiny looking leaves. It is usually used in salads and for garnishing; Garden cress, another type, which is African in origin, with a hot-sweet peppery bite like horseradish, also used in salads or garnish; Nasturtium, also commonly used in French cuisine.

Watercress

American cress, garden cress, Indian cress, nasturtium, pepper cress, Peruvian cress, winter cress, yellow rocket.

In many markets, watercress is available year-round.

When choosing watercress, select the ones that are deep green in color, avoid any smelly leaves. Other cresses are generally hydroponically grown, that sold with their root-balls attached. Sniff and select the ones with peppery flavors.

Store watercress, please rinse them thoroughly through cold running water to remove any dirt or sand, then pat dry, place in a plastic bag and refrigerate for about 3 to 4 days; Store the hydroponically grown cresses complete with their root-balls in a plastic bag in refrigerator for about 3 to 4 days.

Wash watercress under cold running water and then pat dry, discard any small cresses and tough stems(for making soups only), ready for salads, stir-fries or soups.