Watercress: benefits, season, cooking ideas and tips
Everything you need to make your green and peppery dishes a success with fresh watercress . 🙂
Why watercress changes a plate
Watercress adds a peppery bite that livens up soups, salads, eggs, and fish. 🥬 Raw, blended or simply pan-fried, it adds depth without weighing down the dish. ✨
We love it for its invigorating side and intense freshness: a few handfuls are enough to transform an everyday recipe. 💡 Its tender texture allows for ultra-short cooking times which preserve its beautiful green color. 🔥
Seasonality of watercress in France
Peak season : October to March. The cold keeps the leaves crisp and the taste peppery. ❄️
Outside of peak season, replace with other peppery leaves (arugula, mustard) to keep the same zing in the mouth. 🌱 For a nice green soup, add the watercress at the end of cooking and blend immediately. 🍵
Key points to know
- Flavor : peppery, lively, ideal for “waking up” a dish. ⚡
- Preparation : quick rinse (avoid long soaking). 💧
- Cooking : very brief (1–2 min) to preserve color and freshness. ⏱️
- Pairings : potato, fresh goat cheese, salmon, soft-boiled egg, hazelnut. 🧀
- Velvety tip : blend while hot, add a squeeze of lemon just before serving. 🍋
Watercress is naturally rich in vitamin K: if you are taking anticoagulant treatment, maintain regular intake and ask your doctor for advice. 🩺 For children, start with a small amount raw and increase according to acceptance. 🙂
Choose, wash and store carefully
Aim for dense bunches, firm stems, and bright green leaves. Avoid wilted or slimy ones. 🔎 In the fridge: slightly damp paper towel around the stems, in a ventilated container. 2–3 days maximum. 🧊
Express wash
Quick rinse under cold water, drain, then spin dry with a gentle spin cycle or clean cloth. No prolonged bathing: it soaks up quickly.
Pre-sorting of stems
Trim 1 cm if the base is hard. Keep the stems tender: they add texture when stir-fried or blended.
🌿 Fresh watercress — 1 bunch (≈ 500 g)
Guaranteed freshness, perfect for soups, pestos, salads and omelets.
Prepare and cook like a chef
Raw, it boosts salads, cream cheese toast and scrambled eggs. 🥖 Cooked, it likes it soft: pan-fried for 1–2 minutes, infused in a cream, or blended hot for a silky texture. 🍲
- Seasoning : mild olive oil + lemon, or cider vinegar for balance. 🫒
- Avoid : long overcooking which dulls the color and taste. ⛔
- Twist : butter whipped with watercress to coat steamed fish. 🧈
Lacking inspiration? Try watercress soup : simple, quick, and delicious.
5 quick ideas
- Instant velouté : potatoes + broth, add the watercress at the end, mix, lemon. 🍵
- Watercress pesto : watercress, almonds/hazelnuts, garlic, olive oil, parmesan or alternative. 🍝
- Soft omelette : briefly sear the watercress, beaten eggs, and crumbled goat's cheese. 🍳
- Crunchy salad : watercress + green apple + radish + walnuts + honey-cider vinaigrette. 🥗
- Green butter : watercress blanched for 30 seconds + butter, perfect on fish or roasted vegetables. 🧈
Go further
Need cooking advice? Write to us: contact@neary.fr . And to cook seasonally all year round: our vegetables . 🧺
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