Watercress

Varieties and seasons

Watercress is herbaceous plant grown for its edible and slightly bitter leaves.

Few changes have been made to the way it is grown since the 18th century.

Harvesting and maintenance is still done entirely by hand. It grows with its roots in water in a watercress bed supplied exclusively with spring water. The water is checked by sanitary services several times a year, making watercress the most highly controlled salad on the market. The leaves that emerge from the water are the part that is picked and eaten.

Watercress grows only in clean running water. In Europe and North America, it is often found wild in the river’s bed. This plant with long stems, white roots and dark green leaves is rich in vitamins. Farmers use spring water to meet the natural condition. 

Production

Watercress is mostly growing in England, Germany and France.

Around 21 million bunches of watercress are grown every year, the equivalent of 2% of all salad production. Unlike other salads, it is the only salad that has experienced a drop in production, mainly due to the rise in water consumption in towns.

Consumption

Watercress can be eaten raw, in soup or lightly cooked as vegetables.

Nutritional values (per 100 g)

Nutritionist’s advice

Bursting with goodness! An excellent source of provitamin A, vitamins C and B9, and lutein (an antioxidant), watercress also has a high iron, magnesium and zinc density.

What is about portions...?

-a child portion : one fistful

-an adult portion : two fistfuls

Cooking and nutrition: tasty combinations

-Cream of watercress: Cooked cress in a soup with potatoes and a little crème fraîche to bind it together. A cocktail of vitamins!

-Watercress puree with fish cooked in a court-bouillon: Just before serving, blend the fresh, washed and spin-dried cress in a mixer. Thin out with a little juice from the fish court-bouillon. Season with salt and pepper. Hey presto! The perfect sauce to "accompany" your fish.

>> See all of the foundation’s recipes