Watercress is cultivated for its attractiveness as a garnish as well as the bite it gives to soups, pesto, trout, salads, sandwiches and vegetable juices. It is a semi-aquatic perennial herb found wild in streams passing through chalk soils. The cultivated form, now usually grown hydroponically, is preferred, as wild varieties are often a refuge for river flukes in areas where sheep graze.
The plant has compound green leaves, a hollow stem and insignificant white flowers. The plant is notable more bitter when flowering. You can grow watercress in pots in a partially shaded position. It prefers a well limed soil. Harvest watercress fresh and only use before flowering. Store it at room temperature with its roots in water.
The sharp peppery taste of watercress makes it a good salad green. It goes well with a citrus dressing. Use watercress in soups. sandwiches and sauces for fish.
information sourced from The Complete Book of Herbs
I am on leave until the 6th of January and will reply to blog comments then.
What I blogged:
- one year ago – Chocolate Marmalade Marble Cake
- three years ago – The Duck Pond Restaurant At Welmoed, Stellenbosch