More mature watercress can sometimes taste slightly bitter. It can be dried in the oven on a low temperature and will keep for longer than fresh, however a proportion of the health benefits will be lost. Serving Ideas: Wilt large amounts just like any other leafy green! Watercress is packed with nutrients, from Vitamin A to Vitamin K, which makes it an amazing summer superfood. Once cooked the pepperiness of watercress diminishes, leaving a distinctive vegetable flavour which tastes delicious in soups, stews and stir fries. Get the freshest watercress you can. Watercress isn’t only for enjoying raw, toss chopped cress into soups and stews, too, just make sure to give it a good chop so the stems don’t hang all over your spoon. Tips on freezing watercress. Cooked, watercress can be a great addition to a lot of dishes. When collecting Watercress from the wild it must be cooked as out of site upstream there might be sheep and if so there is the potential for liver flukes, which can cause fascioliasis, a nasty liver disease. Q : Can watercress be frozen? Watercress contains iodine and high levels of vitamin K so should be included in your diet although it must be cooked when found in the wild. A : Watercress is only suitable for home freezing if it is to be used in a soup, smoothie or other cooked/blended recipe. It's available throughout the year, but it's at its peak from April through June. Pictured is some sauteed halibut cheeks, heirloom potatoes and wild peppermint. When shopping for watercress, look for healthy, green leaves and sniff for a fresh, spicy scent. Side Effects & Safety When taken by mouth: Watercress is LIKELY SAFE in the amounts found in food. Gardeners typically grow this edible perennial for its flavorful leaves and shoots, which have a peppery flavor and can be used raw or cooked. Q : Which parts of a watercress plant are edible? Watercress is a small dark, leafy green with thick stems and a peppery taste that mellows once it's cooked. Medicinal Uses .
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