Watercress  A leaf and bud salad plant . Watercress has a sharp, peppery taste. It is used raw for salads and garnishes, and is cooked for soup. The watercress sandwich is as English as apple pie is American.  The French have popularized a thick soup made of potatoes and watercress, potage cressoniere.  Italian add the tangy cress to their minestrone and other soups and the Chinese have long used it as an ingredient in their egg drop soup wonton and other soups.  It goes well with apples, cheese, French dressings, cream and bread crumbs.

Watercress is on the market all year with the lowest supply coming in November through March and the largest supply May through October.

Watercress must be young and fresh.  When you snap a leaf between your fingers to see if it is crisp.  There should be no yellow or wilted leaves and the color should be bright.

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