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When purchasing Watercress, look for bunches that are bright green and crisp. Avoid any that look wilted or have a slime-like film.
To store fresh Watercress, wrap the leaves in slightly dampened paper towels and place in a clear plastic bag or container in the refrigerator. It can also be stored in a tall clear glass with about 1-2 inches of water in the bottom. Usage Ideas: Watercress has a bold, peppery flavor that works great in salads, but can also stand on its own. Try replacing your favorite lettuce with watercress on sandwiches for a crisp, refreshing, bite.
Watercress can also be cooked like other leafy greens such as spinach and escarole. It is delicious simply sautéed in olive oil with garlic, salt, and pepper, or try this recipe for creamed watercress and spinach: Heat butter or olive oil in a large sauté pan over medium heat. Add chopped onions and garlic and sauté 5-6 minutes or until onions are soft, then reduce heat and stir in cream or milk and bring to a simmer. Add chopped fresh watercress and spinach and cook until wilted and the sauce has thickened, about 3-4 minutes. Season with salt, pepper, and grated parmesan cheese. Fun Facts: Watercress has been used for culinary and medicinal purposes since ancient times. The early Greeks believed that eating fresh Watercress could help calm the mind (3)
Watercress is actually considered to be one of the lesser-known “Superfoods”. It is an excellent sources of vitamins C, B, and E, as well as iron, calcium, magnesium, and potassium (4)
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