Watercress is in season!
Watercress is one of the many members of the cabbage family so it is not surprising that it also has a similar peppery and strong taste. This leaf vegetable is said to be rich in vitamins and have many health benefits.
Cantonese people usually make soups with watercress and cook it with diverse dried ingredients for additional flavour (and health benefits). Another way is to stir-fry it. This is very different from the Western style. I remember my Mum’s cream of watercress soup (made with potatoes and a dollop of fresh butter or crème fraîche!) and her watercress and hard boiled eggs salad (prepared with the young and tender leaves).
