Watercress recipes for more pizzazz in your meal
With its radish-like, pungent aroma, watercress brings a lot of pep into spring – it is harvested from March to May. In autumn the watercress is in season again: the second harvest season begins in September.
Whether pesto or smoothie: watercress is versatile
Would you have thought that watercress is related to mustard, cabbage and arugula? With its pungent scent and piquant-bitter taste, watercress, also known as water mustard, refines many dishes – whether salad, soup and casserole. It can also be easily processed into pesto and is used in the trendy green smoothies – try our green smoothie with watercress. But be careful: Too much watercress in the food masks the taste of other ingredients!
You can find watercress here
Watercress tastes best fresh. If you want to pick them yourself, you will find what you are looking for in and around streams, lakes and springs. You should avoid watercress, which grows close to cattle pastures or polluted waters. Likewise, flowering watercress should not be harvested. Or you can buy watercress – at the weekly market, in the organic shop or in the garden center. Seeds for self-cultivation can be ordered cheaply on the Internet.
Watercress is so healthy
By the way, naturopathy swears by watercress: It is believed to have an effect on coughs, rheumatism and loss of appetite. In addition, watercress is said to strengthen the immune system, boost the metabolism and purify the blood. This is not scientifically proven. One thing is certain, however: watercress contains many healthy ingredients and is particularly rich in calcium and vitamin C.