How to Prepare Watercress

Co-authored by Lauren Kurtz

Last Updated: August 6, 2021 References

Watercress is a delicate green that tastes like fresh pepper--it’s basically summer in a plant. Furthermore, the best cress is found at your local farmer’s market, which means that when you buy cress, you’re supporting small farms and businesses. Though it can be delicate, and it doesn’t last long in the refrigerator, watercress is simple to prepare and more than worth the effort.Take the time to trim, wash, and perk up your cress, and you'll be able to use this leafy green in an amazing range of recipes.

Part 1

Part 1 of 2:

Cleaning Watercress

1
Get the freshest watercress you can. Watercress is packed with nutrients, from Vitamin A to Vitamin K, which makes it an amazing summer superfood.^{[1]
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Go to source} However, these nutrients quickly begin to break down once the watercress has been picked. Source your watercress from a farmer’s market or well-stocked supermarket to get all the health benefits and flavor this green has to offer.^{[2]
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- Fresh watercress is important, but don’t be tempted to pick wild cress. It may carry pollutants, or even liver flukes.^{[3]
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- If you can’t eat your watercress right after you get it, you can keep it fresh for a few days. Wrap it gently in a damp paper towel, seal the roll in a plastic bag, and refrigerate.^{[4]
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2
Trim the watercress. When you’re ready to eat your watercress, only the best leaves will do. Examine the stalks, and use kitchen shears to snip off dead or damaged leaves and stems. These will be yellow, brown, or shriveled-looking.^{[5]
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Research source} Snap or snip off the tough lower parts of the stalks, as well.^{[6]
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3
Wash the watercress. Hold the fresh leaves and stems under cold running water for a few seconds. This step is to rinse off dirt and potential contamination.^{[7]
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Organization associated with the Academy of Nutrition and Dietetics providing advice about food, health, and fitness
Go to source} Keeping the water cold is important, in order to avoid wilting the watercress before its time.
- There’s no need to use soap to wash the greens--in fact, it might leave unpleasant residue on them.^{[8]
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4
Soak the watercress in cold water. This step is optional, but if you’ve had your watercress for a couple of days and it seems a little floppy, you can perk it up. Fill a bowl with cold water and a couple of ice cubes, and place the leaves in it for 10-15 minutes. Remove the leaves, and dry them.^{[9]
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5
Pat the leaves dry. Gently dry the cress leaves by patting them with paper towels or clean tea towels. Make sure not to apply too much pressure. It’s better to have slightly dewy cress than sad, crushed cress.^{[10]
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Go to source}

Part 2

Part 2 of 2:

Using Watercress in Recipes

1
Use it in a salad. The easiest way to celebrate the summery qualities of watercress is to base a salad around it. Use light dressings and toppings to avoid overwhelming its delicate texture and peppery taste.
- Celebrate spring flavors with a watercress and shaved fennel salad.^{[11]
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- Use a large quantity of chopped watercress to perk up a potato salad. Make sure to fully cool the potatoes before you add the watercress, to keep the leaves from wilting.^{[12]
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2
Put it in a sandwich. Watercress sandwiches are a famous dainty food, but you can think outside the box here--after all, you can put anything you can imagine on a sandwich. Stick to the classics, or experiment by using watercress in place of more traditional greens like lettuce or spinach.
- Let cress steal the show in a classic tea sandwich. Spread two pieces of white bread thickly with your favorite butter, then pile on the watercress.^{[13]
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- Try cress in a ham and cheddar sandwich, too! It may add an interesting dimension to an old favorite.
3
Decorate a pizza. If you’re making a summery pizza, watercress can make even more fresh-tasting. It pairs well with creamy cheeses like goat cheese or mozzarella. Toss the leaves on on in the last couple minutes of baking, or even after baking, to avoid overcooking them.^{[14]
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4
Wilt the greens. If you’re eager for a cooked vegetable, you can very quickly wilt watercress. Saute it in a bit of good oil for just a minute or two. Don’t saute for any longer than that, or you’ll cook out the vitamins.^{[15]
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- Add salt, garlic, or pepper for flavor.^{[16]
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5
Stick it in a soup. If you’re making a broth-based soup, you can add a few handfuls of watercress at the end of the cooking time. Don’t let the soup sit too long on the heat after this, or it’ll go bitter. ^{[17]
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Research source} If you want something more creamy and blended that puts the cress flavor front and center, try a classic French veloute soup.^{[18]
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Community Q&A

Question

Can I put water cress in a hot water?

Lauren Kurtz
Professional Gardener
Lauren Kurtz is a Naturalist and Horticultural Specialist. Lauren has worked for Aurora, Colorado managing the Water-Wise Garden at Aurora Municipal Center for the Water Conservation Department. She earned a BA in Environmental and Sustainability Studies from Western Michigan University in 2014.

Lauren Kurtz

Professional Gardener

Expert Answer

This will wilt the leaves of the watercress. It will still be edible, but there are more appetizing ways of preparing this green.