Region of Origin
Commodity:
Watercress
Description & Origin
Watercress is a leafy green plant from the mustard plant family that grows partially submerged in flowing water. The leaves and stems have a distinct pungent, spicy, slightly bitter, and peppery taste. Most varieties of watercress have thick central stems with several leaflets. Some modern varieties are known as “stemless” and are harvested as only tender leaf tips.
Watercress is na...
Health Benefits & Nutrition
Watercress is a highly nutritious leafy green. It is one of the most nutrient-dense vegetables on the planet, rich in iron and vitamins K, A, and C. Watercress is being studied for its potential anti-cancer activities, cardiovascular health benefits, ability to improve brain health, and immune boosting power. Watercress has been used in traditional medicine for centuries.
Our Varieties
Watercress Bunched
Description
Watercress is most commonly sold bunched with the main stems intact. Both the crunchy stems and tender leaves are edible and may be eaten cooked or raw. The whole plant packs the peppery flavor punch that watercress is prized for.
Variety Tips & Tricks
Bunched watercress should be washed extremely thoroughly as it tends to be sandy and gritty. When using watercress as a salad green, the tender leaves are typically removed from the stems – but when cooking, the stems are typically used, making prep even easier!
Commercial Availability (Grown for the US Market)
Watercress Stemless
Description
New varieties and harvested methods have allowed watercress to be sold as tender individual leaves without the woody central stem. This type is typically triple-washed before packing, making washing unnecessary.
Variety Tips & Tricks
Stemless watercress is the variety of choice as a bagged salad and for foodservice applications where ease of prep is prioritized.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Watercress has traditionally been used as a salad green, enjoyed raw, but in many cuisines it is also cooked. The green is used around the world in a variety of preparations. In China it is commonly used in hot pots, soups, and stir fries. In Vietnam it is also commonly paired with pork in soups. In Europe and North America it is often prepared as a creamy soup with leeks or added to tea sandwiches. In Mexico it is often added to salads. In Native American culture it might be cooked with eggs or served in a tortilla.
Flavor Pairings
Leek, Mushroom, Cucumber, Orange, Onion, Garlic, Lemon, Tomato, Chile Pepper, Cilantro, Potato, Oyster Sauce, Egg, Pork, Shrimp, Fish
How to Prepare
Watercress should be washed thoroughly multiple times in cold water, unless the product has been triple-washed and certified as ready-to-use.
How to Store in the Kitchen
Watercress is a delicate green. It should be stored refrigerated at all times in a sealed container or bag. Bunches may be stored upright in water and covered to extend shelf life.
Fight Food Waste Tips for root to stem cooking
If using the leaves of watercress for a dish, save the stems for use in juices, smoothies, or soups!
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-35°F
TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No
RELATIVE HUMIDITY:
95-100%
PRODUCES ETHYLENE:
Yes - Low
SENSITIVE TO ETHYLENE:
Yes - High
ETHYLENE RECOMMENDATIONS:
Store watercress away from ethylene producing items, as they may cause yellowing and leaf drop.
Quality Assessment
Watercress should be vibrant in color with well-shaped, stiff leaves. Blackened or rotting leaves are a sign of decay. Avoid wilted leaves.
Important Handling Notes
A consistent cold temperature should be maintained at all times to prevent the formation of condensation that may lead to early decay. Avoid temperature fluctuations at all times.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, watercress may last up to 2 weeks.
