Fresh Herbs Watercress Bunch

Raw watercress has a peppery taste, similar to other related plants like mustard and wasabi. 

Watercress is best suited for both raw and cooked applications such as wilting and lightly sautéing. The leaves and stems can be used fresh as a garnish, torn and mixed into salads, tossed into pasta, cooked into omelets, ground into pesto, or blended into juices and smoothies. Once cooked the pepperiness of watercress diminishes, leaving a distinctive vegetable flavour which tastes delicious in soups, stews and stir fries.