Grown In Australia
Watercress is a lush, leafy, semi-aquatic perennial plant which is most commonly used as a salad herb. Watercress leaves have a fresh, peppery, rich and slightly bitter taste. The leaves can be eaten both fresh and dried. Watercress has little to no smell however when the leaves are crushed it has a pungent, sharp-green aroma. Watercress is a common ingredient in French, German, Italian and Chinese cuisines and is most commonly used in salads and soups that are made with stock, cream or yoghurt. Watercress goes well with chicken, fish, potatoes and salmon or in fresh salads.