Watercress
What is it?
Watercress comes from Southeast Asia and has been used for centuries in Europe, mainly by Greeks and Romans who enjoyed spicy banquets and spicy salads.
Watercress is a leafy vegetable, rich in vitamin C and mineral salts. It is richer in iron than cabbage and spinach, and the stalks are rich in iodine. This vegetable is part of the botanical genus brassica, as well as cabbage and broccoli.
Bitter taste!
How to conserve
Watercress is a vegetable of short durability. In environment condition can be maintained for approximately 1 day, if placed in cool place, with stalks immersed in a bowl with water.
In refrigerator, it can be kept for up to 3 days, if packed in plastic bag for food or cap. The entire stalks, washed and dried with a clean cloth or absorbent paper, last longer than the leaves.
How to consume
The watercress can be used raw in salads, alone or mixed with other vegetables such as lettuce, arugula, chicory and in juices with various fruits. It can also be used to make sandwiches, pancakes, oxtail, breads, dressing, soups and purees.
The stalks can be used in soups, mixed with rice, sautéed with seasonings and beaten eggs, such as soufflé filling and dumplings.
The leaves seasoned with lemon, salt and olive oil are an excellent accompaniment to barbecues of all types of meat.
Cooking recipes
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