Instructions: A wonderful, deeply nutritious, spunky addition to soups, sandwiches, or salads!

An aquatic plant in the mustard family, this year-round salad green has been the most widely accepted wild edible plant throughout history, from ancient Middle East to Old England. Weedlike and hardy, watercress thrives in all 50 states, both in its wild form and also cultivated domestically.

Watercress is high in vitamin C, calcium, potassium, and beta carotene, and is considered one of the best foods for purifying the system (blood, kidneys, bladder). One study showed that smokers who ate six ounces of fresh watercress daily had reduced levels of toxins and carcinogens in their bodies after a period of time

Buying Tips: Watercress should look fresh and have bright green leaves.

Dont buy it if the leaves are bruised or yellow.

Culinarily Speaking: Watercress is peppery and bold, like a cross between a salad green and a strong herb. Both the stems (if not too thick) and the leaves are edible. Combine watercress with softer-tasting greens (like butter lettuce) in salads. Its also delicious on egg salad sandwiches or mashed into cream cheese, and spread on pumpernickel toast. Watercress is a terrific addition to potato and/or mushroom-based soups.

Try these recipes: Watercress Salad with Currants and Walnuts Puree of Watercress, Mushroom, Leek and Potato Soup

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