In Season: Watercress

Members of the Culinary Content Network highlight a peppery springtime green
Staff Writer
English Pea, Watercress, and Mint Soup

Christopher Cina

English Pea, Watercress, and Mint Soup

Watercress doesn't grab a whole lot of attention compared to all the other springtime produce that's out there, but that's probably because folks aren't really sure what to do with it besides use it as a garnish. Not that there's anything wrong with that, as with this Perfect Omelette with Watercress and Roasted Mushrooms.

But with a little imagination and creativity, there's so much more you can do with it. Its leaves pack a lot of punch, with a pungent flavor and aroma similar to horseradish that chefs absolutely love.

The best watercress can be found at farmers' markets during the spring before the weather turns too warm. During this time, watercress is less bitter and has thinner stems than the kind found year-round at supermarkets.

If you're looking for an interesting alternative to arugula, this is one green that you won't want to pass up. Check out the recipes below for some great cooking ideas.

Rachel Rappaport, author of the blog Coconut & Lime, uses watercress to put a spicy twist on this delicious appetizer: Egg Salad with Watercress-Goat Cheese Spread Crispbreads. (Photo courtesy of Rachel Rappaport)

Christopher Cina developed a sublime English Pea, Watercress, and Mint Soup that takes advantage of the best spring has to offer. (Photo courtesy of Christopher Cina)

And last but not least, Kimberly Moore, who is The Hungry Goddess, has a Chicken, Watercress, and Avocado Salad that's simple, delicious, and flavorful. (Photo courtesy of Kimberly Moore)

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.

Rate this Story