Not many people realise that Watercress is a better source of vitamins C, B1, B6, K, E, Iron, Calcium, Magnesium, Manganese, Zinc, and Potassium than apples, broccoli and tomatoes.
Add to cooked dishes, salads, soup, stews, and stir-fries, just before serving.
The English tradition of watercress sandwiches was a favourite at garden parties.
How to store Watercress:
Watercress is highly perishable, so store it in a perforated bag in the fridge and eat it within a couple of days. Alternatively, treat it like a bunch of flowers and put in a glass of water in the fridge, covering the leaves with a plastic bag - it can last a little longer that way.
10 cherry tomatoes, halved
2 green shallots, thinly sliced
1 green cucumber, thinly sliced
2 cups watercress
1 red capsicum, thinly sliced
1/2 cup cheese, chopped into cubes
Combine tomato, shallots, cucumber, capsicum, and cheese together in a salad bowl.
Place watercress on the plate.
Put the salad on top of the watercress, and combine with your favourite dressing.