Watercress is a tasty little plant with almost spicy leaves reminiscent of arugula and thin, crunchy stems. We buy our watercress from Butter Valley, which sells hydroponically grown living greens. According to these guys, it is just packed full of nutrients, including vitamins A, B1, B2, B3, B5, B6, B17, C, D, E, and K. I just love the fresh taste and the crunch on these late spring days!
You can make watercress sandwiches (like in The Wind in the Willows) by spreading a bit of cream cheese on bread (or toast) and then using the watercress as the filling. You can make a watercress soup as our friends here advise. As for me, I like it in a salad:
Chop watercress coarsely and put in large bowl. Chop fresh cilantro finely and toss in with the watercress. Remove the peels from a couple of oranges, split them into sections, and toss the sections in with the other ingredients. If you are able to eat nuts, add a handful of almonds (whole or slivered). Toss it all together and serve it with some balsamic vinegar on the side, so each person can season it to his own liking. My family loves this particular vinegar, sold in the pretty downtown area of our town as well as online. I highly recommend it as a way to encourage young children to eat greens. A splash of dark chocolate balsamic vinegar is enough to make butterhead lettuce, watercress, or any other fresh, leafy green quite appealing to the under-ten set. Happy crunching!