Watercress is available year round, but its peak season is spring. Its green leaves are characterised by a tangy mustard like flavour, which becomes more pronounced as it matures. Watercress is often used as a garnish or tossed into green salads to add texture and flavour, it can be pureed along with potato to make a soup or used like wilted spinach in a quiche filling. To Prepare: Pick through a bunch of watercress, removing the sprigs and the single, tender stalks that occur further down the central stems. Discard the thick, tough stems. Gently wash watercress and pat dry. To Store: Store in a plastic bag in the crisper for up to 2 days or place the stalks in a bowl or glass of water, cover the leaves loosely and refrigerate.
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