Watercress can be found in abundance in clear running streams.
Nasturtium officinale
EDIBLE stems and leaves
Watercress is popular in specialty groceries and restaurants, but you can seek out its robust, peppery flavor (for free) each spring.
Watercress can be found in abundance in clear running streams.
Watercress is a perennial dark green herbaceous plant that grows up to 12 inches in height. Its slightly waxy compound leaves are arranged in a basal rosette. The stems are hollow, and the flowers appear in tiny, dense, white flower heads. Small white rootlets grow from the joints of stems, which float in the water.
Watercress is an aquatic or semi-aquatic plant, so you can find it in moving streams and along the edges of marshes. The plant is perfect for harvesting in early spring through early summer. Make sure you collect where there is no potential runoff from nearby farms, golf courses, or industry.
Watercress stems and leaves can be gathered by the bunch. It can be stored in damp towels in the refrigerator for a few days before it wilts.
The plant is slightly bitter, with a peppery bite, a good addition to a deli-style sandwich or pita wrap. Or use watercress to garnish small radish and butter sandwiches, or a rich grilled goat cheese sandwich on sourdough.
In salads, watercress blends unusually well with fruits like avocado, watermelon, orange, and tangerine. Add fresh green onion and cilantro to this combo for a spunky fruit salsa for fish or pork.
Watercress is durable enough to cook and can be stir-fried with other early spring greens or tossed into an egg frittata, quiche, or spring greens tart topped with goat cheese. Watercress can also be incorporated into pasta dishes like orzo or gnocchi and topped with a buttery sauce of wild morel mushrooms.
As for soups, watercress greens can be added to a steaming hot bowl of pho. And in the name of simplicity, the cooked puree of watercress and spring potatoes makes a perfectly delicious soup. Garnish with spring onions and wild garlic.
Watercress grows abundantly and can be easily cultivated. It is a perennial, so that harvesting the green tops will not significantly affect future harvests. More concern, however, should be given to ensure clean watersheds and waterways, which will allow wild watercress to thrive alongside other wetland and marsh plants.