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Watercress is a spicy, peppery salad green that is often a refreshing alternative to lettuce in salads and a popular addition to sandwiches. High in vitamins, Watercress is also a favorite in soups, stir-fry dishes and as a garnish. Watercress is a member of the mustard family and has small, dark green, rounded leaves. Available year-round, choose crisp, deep-colored sprigs, free of brown spots and yellowed leaves. To store, rinse with cold water and shake dry. Refrigerate Watercress in a plastic bag (or stems down in a glass of water covered with a plastic bag) for up to five days. Remove any tough stems and use only the leaves and tender stems when preparing.
Seasonality: Available year-round
Selection & Storage: Watercress should be crisp and fresh, with deeply colored leaves. Trim leaves that are yellow, have brown spots or show other signs of decay. Note: In winter months, Watercress will appear much darker in color and the leaves may appear smaller as is often true of many items harvested during colder months. Place in refrigerated section & mist periodically.
Try this recipe: Melissa's Smoked Salmon, Watercress and Lo Bok Salad with Ginseng Vinaigrette
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