Wild Watercress
Inventory, lb : 0
This item was last sold on : 05/17/24
Description/Taste
Wild watercress is a perennial herb that thrives in fresh running water. Its foliage grows in clusters on the water’s surface like lily pads, anchored by spindly white roots below. Its circular leaves have smaller oval leaflets branching from a central stem. Each dark green leaf can be anywhere from 4 to 16.5 centimeters long and consists of 2 to 8 rounded leaflets with wavy edges. The leaves are smooth and slightly waxy, offering a tender, crisp texture. The plant produces small white flowers with four petals each, forming clusters at the top of its hollow, crunchy stems. Wild watercress has a fresh, peppery, slightly earthy aroma. The leaves and stems release more of this pungent smell when crushed or torn. Young plants taste mild but become spicier as the season progresses, while older plants develop a flavor similar to horseradish.
Seasons/Availability
Though Wild watercress can be foraged year-round, it’s best in spring and fall because winter cold reduces its availability and summer heat makes it hot and bitter.
Current Facts
Wild watercress’s botanical name is Nasturtium officinale. It’s part of the mustard family, which includes collard greens, kale, turnips, radishes, and garlic mustard. The name Nasturtium translates to “nose twist” in Latin, highlighting its peppery aroma. This plant resembles domesticated watercress but is less bitter and has a more robust flavor. Unlike the circular leaves of store-bought watercress, Wild watercress leaves are oval or lance-shaped. Watercress is currently being studied for its cancer-fighting compounds, specifically isothiocyanates. These compounds naturally occur in cruciferous vegetables, including watercress, and have shown potential in blocking the growth of lung tumors. Research suggests that isothiocyanates may inhibit the proliferation of cancer cells and prevent tumor development. Wild watercress was once used as food for plants and still serves many non-culinary purposes, such as providing shelter for ducks, muskrats, and deer.
Nutritional Value
Watercress is considered a superfood because it contains significant amounts of Vitamins C, A, and especially K. This means it can boost the immune system, support healthy vision, improve skin health, and aid in blood clotting and bone health. The mustard oils in Wild watercress contain compounds that can kill or inhibit the growth of harmful bacteria, fungi, and viruses, potentially reducing infections. The compounds in Wild watercress can also promote digestive health by stimulating digestive enzymes and supporting the gut. It can act as a natural diuretic and expectorant, useful in treating gout, congestion, and fluid retention. Historically, Persian King Xerxes had his soldiers consume Wild watercress to prevent and cure scurvy, a common ailment caused by Vitamin C deficiency.
Applications
All parts of Wild watercress are edible, whether raw or cooked. It’s often eaten raw in salads, replacing spinach or arugula, and can be added to sandwiches, flatbreads, pastas, or stir-fries. You can cream it like spinach, sauté it with capers and anchovies, or toss it into soups, like traditional British watercress soup. Wild watercress pairs well with carrots, beets, oranges, parmesan, goat cheese, mushrooms, onions, butter, soy sauce, tomatoes, cucumbers, roast beef, turkey, smoked salmon, seafood, and eggs. Spices like nutmeg, black pepper, lemon zest, dill, mustard, and paprika also complement Wild watercress. Ensure foraged watercress is from clean, tested water to avoid harmful parasites and toxins. Harvest by cutting stems at the waterline with scissors or pulling clumps out by the roots. Rinse in cold water, spin in a salad spinner, and refrigerate in a plastic bag with a small corner cut where it will last for up to a week.
Ethnic/Cultural Info
Watercress has a rich history dating back three millennia to the Persians, Greeks, and Romans. In Ancient Greece, Hippocrates grew watercress in natural springs on the Island of Kos around 400 BC to treat blood disorders. By the Renaissance, it was used as a breath freshener and palate cleanser. Nicholas Messier cultivated it in Erfurt, Germany, in the mid-16th century, transitioning it from wild foraging to systematic cultivation. This paved the way for its popularity in European cuisine. In early 1800s England, a farmer near London popularized it as a salad ingredient, leading to high demand. Watercress also appeared at the first Thanksgiving and was often foraged by Lewis and Clark during their trek across the Louisiana Purchase.
Geography/History
Wild watercress is native to Europe and Asia, thriving in slightly alkaline aquatic environments. It grows along rivers, streams, springs, ponds, lakes, and marshes. Introduced to the New World by European immigrants for food, it spread quickly across North America and can now be found in South America, Australia, South Africa, and New Zealand as well. Its robust nature and ability to regrow from fragments make it difficult to eradicate and capable of obstructing water flow, leading to its classification as noxious and invasive in 46 states. Despite this, gardeners cultivate it for its culinary and nutritional benefits, usually in conditions that mimic its natural habitat, though it’s most often found in the wild.
Recipe Ideas
Recipes that include Wild Watercress. One
is easiest, three is harder.
