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Even before the term ‘superfood’ was coined, watercress has been enjoyed throughout the ages for its unusual peppery taste and health giving properties. From the ancient Egyptians who served watercress juice to their slaves to increase productivity and the 17th Century herbalist Culpepper who used it as a tonic to cleanse the blood, to the Victorians who created the first watercress sandwich and the modern British beauty, Elizabeth Hurley who claims watercress soup is the key to her famous physique.

No single food can keep us healthy, but watercress, packs more of a nutritional punch than most. Brimming with more than 15 essential nutrients, including vitamin C, folic acid, iron, vitamin A and calcium, watercress is a heavyweight in the nutritional stakes. It’s low in fat, tastes great and is incredibly versatile. It’s probably best known as a classic ingredient for soup. But its distinctive mustardy flavour can help enrich a wide range of dishes.

Try it hot in sauces, pasta, baked with fish or in a stir-fry. It brings a new dimension to pesto and is delicious in mashed potato – even the kids wouldn’t complain. Or served raw, it adds a peppery bite to salads and sandwiches (a traditional favourite is with Marmite!). Juicing is another popular way to optimise intake, or you can snack on it straight from the bag.

Watercress combines particularly well with strong flavours such as garlic, chilli, soy, ginger and onion, and here its pungency is mellowed. Conversely with rice, pasta or bread, it is accentuated. The texture is all about crunch, bite and sensation – vital juices burst from the stalk, then the smoother, slightly fleshy leaves release the mustard oil flavour.

From soups and salads to family suppers, you’ll find watercress to be an amazingly versatile ingredient for any occasion. To make it easier to find the right recipe for you, we have divided our recipes into different sections including our seasonal recipes that we hope will inspire you to get creative with watercress.

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