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Recipes with Watercress use watercress as one of the quintessential ingredient. Watercress is a species of aquatic flowering plant in the cabbage family Brassicaceae. Watercress is a rapidly growing, perennial plant native to Europe and Asia. It is one of the oldest known leaf vegetables consumed by humans.
The entire watercress plant is edible – leaves, stalks and even the flowers. Only the roots are not usually consumed & are discarded as they don’t taste great! All other parts of watercress can be eaten raw or added to your favourite dish to add that classic peppery flavour.
Easiest way that allows watercress peppery green flavour get added, is to toss it into a salad. You can serve it on its own with a light dressing, or toss it with other greens and vegetables.
Watercress adds a unique flavour to soups, stews and stir fries and does retain a proportion of its health benefits even after being cooked.
It makes flavoursome soups, sauces and flavoured butters and goes particularly well with eggs and egg salad sandwiches.
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