(since 1999)


Cooking and Kitchen Tips and Hints; Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



(Nasturtium officinale)

Watercress should be stored at 35 degrees F. Keep moist and wrapped in plastic.

1. If a bunch, remove the rubber band holding it together.  Discard any yellow leaves or tough stems. 
2. Store in a zip-lock bag with a moist paper towel and refrigerate. 
3. Wash and spin dry as used. Refrigerate in a plastic bag for up to 3 to 4 days.

1. Soak in cold water to revive tired leaves. 
2. Wash under cool running water. 
3. Pat dry with paper towels or place in a salad spinner. 
4. Trim small cresses away from their root-balls with scissors. For salad or quick cooking, trim watercress leaves and discard the larger tough stems. If making soup, retain the stems.    

Serving Suggestions: 
Watercress is a friendly and versatile leaf, delicious in drinks, salads, soups, saut├ęs, spreads, sandwiches, stews and stir-frys. 



  Vanilla to Winter Squash   |   Vanilla: Beans, Extract etc.   |   Verjuice   |   Vidalia®  Onions   |   Vinegar   |   Walnuts   |   Washing Dishes   |   Water, Boiling Point   |   Water Chestnuts   |   Watercress   |   Watermelon   |   Weights & Measurements   |   Whipping Cream   |   Wild Game Fat Content   |   Wine In Cooking   |   Winter Squash  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages

Free Food Magazine Subscriptions