The Feisty Forager: Watercress
March Madness — Day 9
Watercress (Nasturtium officinale), is a plant native to Europe and Asia that has naturalized to inhabit American slow-moving waters. Peppery, as a member of the Brassicaceae family, it is well suited to soups, sandwiches, salads, and that little “je ne sais quoi” that can top a dish of any sort.
At this time of year (March as I write), its leaves are still tender and low to the surface of whatever waterway it may have chosen to inhabit. As the weeks go by it will become taller and more leggy, and eventually show off little four-petaled white flowers typical of mustard species.
Delightfully crunchy, while also deliciously green, watercress is an easy introduction into cruciferous company for those who are testing the waters. Try topping a watercress salad with a slender sliver of baguette, onto which has been toasted a slice of goat cheese drizzled in olive oil and a touch of oregano. You’ll be sure to reach for another bite!
This article is one of a month-long series of foraged treasures. For more recipes from the field and forest, check out Appalachian Appetite: Recipes from the Heart of America.
