Although two different species, these two plants are very similar in appearance and edible use. True Watercress is in the Nasturtium family. Mountain Watercress is a Cardamine. Both are peppery and delicious in salads or on sandwiches, especially with a chopped boiled egg to counter their sharpness a bit. The problem is that these plants grow in springs and creeks and readily absorb contamination. It used to be that folks would just warn about harvesting downstream from cattle. But, wild animals can contaminate water, as well. That said, I am afraid man is the reason we must exercise caution for many natural streams. Even where I live there are few spring fed streams that I am truly comfortable drinking from, and even then only up toward the head of the spring. I think it is best to grow your own Watercress if you want to enjoy this plant.
Let's take my Italian friend's advice and make a spring “greens and beans” with Cress and maybe some Wild Mustard, Dandelion, Plantain and Dock greens (etc.).... even better if we can find some wild alliums. Toss your chopped alliums and some olive oil and sausage in a pot. Use whatever sausage you like, but I like a spicy pork sausage and I add additional crushed red pepper at this point so the oils pick up all the good hot pepper flavors. Add the washed. greens and cook down. Add some chicken broth and some beans. Apparently, white beans or light red kidney beans are traditional in this dish, but I think lentils and chickpeas work well, too. My Italian friend did not mention the addition of herbs, wine or pasta to this one, but I think it benefits from all! She did insist though, that cheese be included and it be served with some good olive oil on top. I add grated parm to the bowl.
Speaking of cheese, another great way to use Cress is to chop it up and mix it into cottage cheese with chopped onions, parsley, and whatever else you like. Peppery Cress is the perfect compliment to mild cottage cheese, and any veggies and herbs you like to eat raw can be tossed in to make a cottage cheese salad. You can do the same thing with cream cheese and eat it on a bagel. Both make a great lunch or brunch and rank among my favorite light meals.
Water Leaf
There are several varieties of Water Leaf; the Virginia Water Leaf is most common in my region. The tender, spring leaves make a very nice potherb when combined with more bitter or peppery greens – Water Leaf does not have a lot of flavor on its own. Cook them as you would any other leafy green. Water Leaf is in the borage family, but does not have the cucumber-like taste of borage unless you combine it with borage. Then, it makes a great salad, although the leaves are a little furry. You can also chop these together with some garlic and dill, stir into plain Greek yogurt or sour cream and add a little lemon zest for a tzatziki type sauce, which is always nice with grilled meats. Generally, this is a plant that I would normally either combine with other wild edibles that have more flavor, or use in soup.
For an Italian style soup using Water Leaf (or really any greens or combination)
Sweat down some onions in a pot with olive oil. Add crushed and chopped garlic when the onions are translucent, or any alliums you like, of course (and the more the better). Toss in some chopped carrots and celery. Add some beans, either pre-soaked or canned. I like a mix of beans including kidney and lentils, even chickpeas. Add chicken broth. Toss in anything you like – a few spring peas from the garden, any greens you have on hand, just roughly chopped... even potato if you like potatoes in soup. I like potato soup, but I'm not big on potatoes in other soups. Add some canned or crushed tomatoes. Add whatever herbs you like – oregano, basil, thyme, parsley (of course), etc. and a good bit of crushed red pepper. Simmer until the carrots and beans are soft. Salt and pepper to taste. Add some pasta and cook until soft before serving. A cup of wine and some olive oil added to the soup makes it even better, and my friend from Umbria tells me that cheese rinds are usually cooked in such soups. Her family made Pecorino Romano, so they would have had rinds on hand. I usually just add some grated parm to the bowl. She also tells me that the soup would be made with more beans in the winter, but more greens in the spring.... which makes sense. Either way, it will be better than you will get at Olive Garden!
This article is an excerpt from
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The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I’m just a guy who studies herbs. I am not offering any advice. I won’t even claim that anything I write is accurate or true! I can tell you what herbs have “traditionally been used for.” I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don’t even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.
