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Watercress

Fruit

Description
Beautiful bright green, watercress produces dime-size leaves and eight to ten inch stems. Rather pungent with a spicy zing and mustardy bite, the flavor is hot, tangy and refreshing. The peppery taste of this green varies in intensity from bunch to bunch.

Grow Region
California Florida

Storage Temperature
Watercress is an excellent addition to salads and sandwiches and makes a classy colorful edible garnish. Potage Cressonni�re, a classic French thick soup is made with potatoes and watercress and typically served hot. Celery, garlic onion, olive oil and white wine are superb additions to enhance this exceptional soup. Chefs recommend blanching the watercress to prevent this delicate green from turning brown and immediately immersing the watercress in ice water before adding it to the soup. Watercress can be steamed with fish, vegetables, poultry, used to flavor and color dips, added to omelets, quiches, braises or stir-fries and is especially delicious over rice. Pair with kiwifruit, orange, blood oranges and grapefruit for making delicious fruit salads. To prepare, trim roots; quickly wash thoroughly. To store, wrap damp watercress in plastic or seal in a plastic container; refrigerate in crisper drawer. Perishable and fragile, watercress stays fresh only a day or two. This delicate green needs immediate attention for optimum quality and appearance.

Availability

Seasons/Availability
Available year round, Watercress is locally grown in California.

Nutritional Facts

Rich in potassium, iodine, iron and sulphur, this green provides a source of vitamin C. Oxalic acid, present in watercress, helps it to stay bright green when not overcooked. Low in calories, one-half cup chopped watercress contains about 2 calories. Note: Watercress may cause a reaction to sensitive kidneys and bladders due to its richness in oxalic acid and potassium. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.