While it is often used fresh and as a garnish, watercress can be puréed with potatoes or chickpeas. Watercress sandwiches are a long-standing staple at teatime in Great Britain.

Season

Watercress is available year-round.

Purchase

Watercress is typically sold in bunches, but smaller markets may stock it loose in bins. Look for firm stalks and large, dark leaves that are relatively clean.

Avoid

Sniff watercress and avoid any with an unpleasant smell.

Storage

Keep moist in a plastic bag and refrigerate. Do not wash. Watercress will remain fresh for up to five days. For freezing, wash and chop or purée.

Preparation

• Soak in cold water to revive tired leaves.

• Wash under cool running water.

• Pat dry with paper towels or place in a salad spinner.

• Trim small cresses away from their root-balls with scissors. For salad or quick cooking, trim watercress leaves and discard the larger tough stems. If making soup, retain the stems.

Serving Suggestions

• Blanch, drain, and blend with a favourite salad oil or dressing.

• Use in combination with lettuce on sandwiches.

• Crush or coarsely process and add to rice dishes.

• Blend watercress, scallions, and yogurt or buttermilk and serve with salmon.

• Serve watercress as a bed for roast beef or roast chicken so that it wilts and absorbs the juices.

• Combine sprigs of watercress, orange or ruby grapefruit segments, and toasted almonds with shreds of Chinese barbecued duck meat or confit of duck, then dress with sherry vinegar and virgin olive oil.