Watercress grew along a spring-fed stream a few miles from my house. The stream ran alongside an old country road, popping up here and there before going back underground. Back then, owners along the road often hung cups on poles for thirsty travelers. Those spots, where the water first surfaced grew the best watercress! Just pick it and eat it, heck it was being constantly washed!
Nowadays you need to be extra careful foraging for watercress because of water quality issues everywhere.
Watercress leaves and stem contains gluconasturtiin, a glucosinolate compound that gives the peppery flavor. Research studies suggest that this compound is believed to aid in preventing cancer. This vegetable is high in Vitamin C, Vitamin K, Vitamin A, B-complex, copper, calcium, potassium, magnesium, manganese and phosphorus.
My adult tastes say nibble some and use some to make Watercress Pesto!
4 cups watercress leaves
1/2 cup cheese
4 each garlic clove, crushed
2 Tbs olive oil
Salt and pepper, to taste
1. Grind garlic and watercress in a food processor until finely chopped.
2. Add cheese and blend.
3. Add oil, 1 tablespoon at a time and blend.
4. Add more oil as necessary to make a paste.
5. Season with salt and pepper.
Use on your favorite pasta or rice or add mayo for a delicious sandwich spread.
Servings: 4 Yield: 1 cup
Preparation Time: 15 minutes Total Time: 15 minutes
Nutrition (per serving): 122 calories, 92 calories from fat, 10.4g total fat, 11mg cholesterol, 205.8mg sodium, 142.6mg potassium, 2.1g carbohydrates, <1g fiber, <1g sugar, 5.8g protein, 1194.4IU vitamin a, 15.6mg vitamin c.