The Powerhouse Vegetable. This is officially the number #1 nutrient dense vegetable. Packed with Vitamin K which you need for bone building/maintenance and blood clotting. For a full list see Centres for Disease Control & Prevention published (USA) the top 47 most densely nutrient vegetables and fruits.
So not only full of vitamin K but has heaps of iron and Vitamin C.
This vegetable is 93% water so when storing remember not to let it dry out or get too humid. So best storage:
1. Take a damp cotton cloth or paper towel and wrap around the ends covering the ends. then pop into a perforated plastic or paper bag (so long as it does not get wet) and into crisper OR
2. Into a glass of water put watercress with roots covered and a plastic perforated bag over leaves on bench or in fridge last 3- 4 days.
Try this Watercress soup recipe. Let us know how it worked for you and share your photo of your dish on Harvest Hub Facebook. harvesthubau
- Olive oil
- 1 onion, chopped
- 1 leek, chopped
- 1 bunch of watercress, thoroughly washed
- 2 potatoes, peeled and chopped
- 500ml of vegetable stock
- 100ml cream or milk
- 1 clove garlic
- Salt and pepper
- Salt and pepper to taste
- Secret ingredient: to bring the soup together add in small parts up to a tablespoon of white vinegar.
- In soup saucepan add oil and cook onions/leek then when sweated add the potatoes and stir. Pour in stock, season with salt and cover with a lid. Simmer over medium heat for 30 minutes. Taste and add secret ingredient if needed in small parts tasting as you do this. Just before serving stir through the watercress. Transfer to a blender along with the cream and blend until very smooth.