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WATERCRESS: FROM HIGH TEA TO HEALTHIER SMOOTHIES

By Marty Martindale

Many crops can’t survive flooding. Watercress thrives in controlled flooding when its stems and small leaves can float on the cool water’s surface. The Chinese word watercress means “western water vegetable,” and this leafy green competes for space in Asian rice paddies.

First loved in Europe and Asia, watercress is popular ‘round the world today. Its history spans twenty centuries bolstering its reputation as the world’s purest vegetable. So pure and healthful, Hippocrates, the Father of Medicine, insisted his first hospital be located near a stream next to  the freshest watercress for his patients. The slightly peppery green was also remarkable for its seeming ability to improve one’s verbal wit.

Later, in England, street vendors sold bunches of watercress in town, and purchasers nibbled the bouquets similar to the way one consumes an ice cream cone. In more recent history, watercress was a favorite in society at high teas. Before today’s dips and chips, crudités and sophisticated hors dóeuvres, sandwiches were the mainstay at social gatherings. Almost always the bread was white, buttered, crusts removed and the most formal of these were narrow “finger sandwiches.” Some of the earliest and fanciest of these sandwiches were filled with watercress with a touch of dressing. Sometimes thin cucumber slices were present.

It’s a profitable crop states food historian, William Woys Weaver, in his book Heirloom Vegetable Gardening. “Many a farmer in the vicinity of New York realizes more profit from watercress cut from the margin of a brook running through his farm in two or three weeks in the spring, than from his whole year’s hard labor growing corn, hay or potatoes.”

With the formal name of Nasturtium officinale, family of Cruciferae, watercress is a member of the mustard family. It is not related to the nasturtium flower. Despite its love of water, the plant will grow in well-watered soil which is not inundated.

Watercress’ tender, pleasantly bitter leaves are usually eaten raw in western countries while in eastern countries these greens are cooked in broths or soups. Watercress’ distinctive bitterness seems to make the green most useful in simple recipes.   

Watercress is a healthy food. Fresh watercress contains vitamins A and C, niacin, folate, vitamin K, iron, magnesium, potassium, leucine and calcium. “It is second only to kale for its cancer preventative antitoxin capabilities,” says Paul Vogel, General Manager, B & W Specialty Leaf Vegetables.  (see www.watercress.com)

Many healing properties were associated with watercress.  Some believed it healed or improve conditions associated with baldness, headaches, lack of physical strength, tuberculosis, skin blemishes and general well-being.  

In latter days, watercress has joined the family of greens sold in sealed plastic bags. Check for a date on the bag and choose bright leaves with well-rounded stems and no signs of yellowing or wilting. Wash and drain watercress before using, refrigerate and make sure the bag is not crowded or crushed. 

SUGGESTED USES:

• Make simple sandwiches of watercress, red onion, your favorite dressing and some chopped walnuts.

• A tasty soup is made from chopped watercress, stock, half and half cream, shredded onion, flour, butter, salt, pepper and nutmeg. 

• http://www.watercress.com/ has some nice, simple recipes, especially an egg and goat cheese batter for French toast and watercress sandwiches.  

• Urge your juice bar to stock fresh watercress.

• Fill a wrap of two slices of lunch meat with a dash of dressing, some sunflower seeds and a fistful of watercress.

• Puree a simple a coulis of enoke mushrooms and watercress.

• Make Watercress Vichyssoise with thin-skinned potatoes, broth, watercress and buttermilk or whipping cream.

• Build a simple salad of watercress, olive oil, lemon juice and chopped clove of garlic.

• Blend watercress, mayonnaise, lemon juice, anchovy paste and garlic for a snappy salad dressing.

• Stir roughly chopped watercress into potato salad.

• Add watercress to stir-fries during the last cooking minute.

• For a cookout vegetable, combine roasted kernels of sweet corn, olive oil, sea salt and freshly cracked black pepper with some watercress.  

• Substitute watercress for basil in a pesto for pasta.

• Make a sauce by pureeing equal amounts of watercress, nonfat yogurt and adding a pinch of fresh-ground nutmeg.  

Marty Martindale is owner of:  FOOD SITE OF THE DAY.

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