small, peppery greens good in salads or cooked dishes
Watercress has small, crisp, dark-green leaves and a strong, peppery, slightly bitter flavor; available year-round and customarily sold in small bunches. Look for crisp leaves with deep, vibrant color. Avoid leaves that are yellowing or wilting. Refrigerate in a plastic bag or stems-down in a glass of water covered with a plastic bag for up to five days. Wash and shake dry just before using. Watercress may be used in Chinese stir fry dishes and soups.
A hardy aquatic perennial Rorippa nasturtium-aquaticum, also called Nastartium officinale, with a round, sharply-flavored green leaf, generally grown in slightly alkaline running water. Used principally as a garnish for roasts and grills, in salads and in soups. It was introduced to Asia by the British and is used in salads in SEA, as a garnish in Japan and is boiled in soup in China (also called winter rocket (USA)).
any of several water-loving cresses
cresses that grow in clear ponds and streams
of a moderate yellow-green color that is greener and deeper than moss green and yellower and darker than pea green
A plant grown in freshwater ponds and streams, used in salads and as a garnish.
an edible plant which grows in streams and ditches in running water. It has creeping stems, dark green leaves and small green flowers.
A member of the mustard family, this crisp, leafy green has a piquant, peppery flavor.
Plant with small dark green leaves that can be found around cool fast running water. Bitter, peppery flavor compliments salads, sandwiches and soups. Usually available year-round in markets.
Nasturtium officinale. Parts of the flowering plant have been used in some cultures to treat certain medical problems. It may have anticancer effects. Also called Indian cress.
Watercress is a salad green that looks somewhat like a cross between parsley and clover. Its dark green leaves have a peppery flavor.
Introduced into Asia by the British, its peppery flavor is added to soups and steamed vegetables in Chinese cooking, and it is used in salads in Thailand, Laos and Vietnam. Also use as a garnish in Japan.
A member of the mustard family that grows in running water. Watercress has small, crisp, green leaves and a pungent flavor with a slightly bitter peppery flavor. Use in salads, in cream soups, and to garnish vegetables.
a green leafy little plant that grows only in running water, and has peppery leaves prized by epicures for salads and garnishes.
is a slightly peppery, dark green leaf vegetable commercially cultivated and also found wild in freshwater streams. Choose healthy bunches that are not yellow or wilted. Wrap in damp paper towels and store in a plastic bag in the refrigerator for 3 days.
Watercress (Nasturtium nasturtium-aquaticum, N. microphyllum, formerly Rorippa nasturtium-aquaticum) are fast-growing, aquatic or semi-aquatic, perennials native from Europe to central Asia and one of the oldest known leaf vegetables consumed by human beings. These plants are members of the Family Brassicaceae or cabbage family, botanically related to garden cress and mustard — all noteworthy for a peppery, tangy flavor.
