Cress / Watercress
Most likely from the Middle East and a member of the
mustard family, cress is a plant whose roots grow in clear, cold,
running water.
Its long stems can grow 20 to 50 centimetres high and have
clusters of tiny round leaves that are dark green and taste spicy
and peppery. The most common varieties are watercress and garden
cress.
Watercress is particularly good raw, its thin leaves taste slightly
of mustard. It is a great addition to salads. The garden cress
is spicier and used in sauces, salads and sandwiches. Cress cooks
like spinach and can also be puréed.
- Cress is usually sold in bunches. Choose fresh leaves that are tender and bright green.
- Separate, remove stems and carefully wash the cress under running water. Do not soak.
- To prepare, trim bottom of stems, slice stems and leaves thinly according to recipe directions. Use in salads, sandwiches and dips.
- Cream of watercress soup is exceptionally popular.
- Add a small amount of thinly sliced cress to a sour cream dip and serve with raw vegetables.
 Cream Of Watercress |
 Eurasian Spinach, Arugula and Vermicelli Salad |
 Warm Cranberry and Chicken Liver Salad |
Thanks to greenhouse culture, cress is available year-round in your METRO supermarket.
Very low in energy, cress is an excellent source of vitamins A and C, potassium, phosphorus, calcium and riboflavin. It has tonic, diuretic, anti-anemic and parasite-repellent properties. Like other Cruciferae, cress has antineoplastic virtues.
Cress is very fragile and will not keep more than a day or two
in the fridge.
If sold with its roots wrap a moist paper towel around the roots
and place in a perforated plastic bag in the refrigerator for two
to three days.
Without roots, separate and wash cress under very cold water. Dry
thoroughly with paper towels and refrigerate in a plastic bag with
a paper towel.
Cress can be stored like asparagus, its stems standing in a jar
with a little fresh water. Cress is best eaten as soon as possible
after purchase.
Cress is usually sold in bunches. Choose fresh leaves that are
tender and bright green.