Have you heard? According to the U.S. national institute of public health, the healthiest food in the world isn’t goji berries, isn’t chia seeds, it’s not even kale…
Humble old watercress takes the top prize. That peppery, stringy vegetable is ridiculously rich in vitamin K (for bone and blood health) and antioxidant compounds thought to boost energy and even fight off cancer.
But what can you even do with watercress, the leafy green that starts to wilt the moment you unpack it from your market bag? We’ve got a few tricks up our sleeve…
1. In the raw.
Raw is the best way to eat watercress, both for its health benefits and distinct piquant flavour.
“Its flavour, pepperiness and succulence form a unique combination that will go with most other salad ingredients,” says John Wright in Hugh Fearnley-Whittingstall’s new culinary tome, River Cottage A–Z.
We like to let the watercress shine, drizzling with a little extra virgin olive oil and lemon juice. Try pairing with healthy fats (such as halloumi) or fruit to offset the bitterness.
Sesame Crusted Haloumi and Strawberry Salad
2. Big softies.
Perhaps the biggest deterrent for people buying watercress is its limited lifespan (the same reason grocers charge more for it – it’s a lot of effort to keep fresh). But you can use this to your advantage by wilting watercress that is on the turn.
“Lightly sauteéd watercress also keeps much of its flavour and makes a great accompaniment to steak. And wilted watercress can be used as an alternative to spinach in just about anything,” says John.
Blanch the watercress and add to pesto-like purées, throw in a big bowl of pasta or steep the greens in a pho until just cooked.
Spring Ramen Bowl
3. The perfect blend.
To really spice up your life, blended raw watercress will give you a gut-punching refreshment.
John says, “To get the fullest flavour from watercress, it is necessary to sacrifice its texture in a blender, as pureéing allows the peppery chemicals to form.”
We love watercress smoothies when we’re in the mood to detox – simply use in place of spinach or kale and brace yourself for a flavour explosion.
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