Watercress makes a fantastic herb for cooked dishes, salads, soup, stews, and stir-fries, if added just before serving.
The English tradition of watercress sandwiches was a favourite at garden parties. Watercress, tomato and cheese are a tasty combination in salads.
Try serving sprigs of watercress as a garnish on platters of vegetables, and the leaves also make a good accompaniment with diced paw paw and pineapple. Watercress leaves can be used in omelettes, pies, quiche, casseroles, dips, rice dishes and stuffings.
FOR A GREAT TASTING, EASY TO COOK RECIPE, PLEASE SEE BELOW!
PEA AND WATERCRESS SOUP (SERVES 4)
INGREDIENTS
• 15ml olive oil
• 100g onion – finely chopped
• 500g peas
• 600ml hot vegetable stock
• 1 bunch watercress – leaves picked and stalks reserved
• Pinch of caster sugar
• Salt and pepper
METHOD
1. Heat the oil in a pan. Add the onions and cook until translucent and softened
2. Add 2/3rds of the peas, the stock and the watercress stalks
3. Bring to the boil and simmer for 20 minutes
4. Add the watercress leaves and blend with a stick blender or in a food processor until smooth, then pass through a sieve
5. Season to taste and serve.