Watercress
Dried watercress herb from Bulgaria brings the familiar peppery character of watercress to savory dishes. It is an easy way to add a leafy, gently sharp note without relying on fresh greens.
Use a little in potato soup, eggs, rice or a vegetable stew; the soup recipe below shows one way to add it near the end of cooking. Our earlier notes also suggest trying it in an herb blend, where its peppery edge can balance milder leaves.
Origin: Bulgaria
Ingredients: Dried Watercress Herb
Recipe to try
Watercress Potato Soup with Garlic Toast
Serves: 4
Ingredients
- 2 teaspoons dried Watercress
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- 1 small leek, washed and sliced
- 1 lb potatoes, peeled and diced
- 3 cups vegetable broth
- ¼ cup cream or oat cream
- 4 slices bread
- ½ teaspoon Garlic Powder
Method
- Soften the leek in the olive oil for 5 minutes. Add the potatoes and broth; simmer for 15–20 minutes, until tender.
- Stir in the dried watercress and cook for 3 minutes. Blend carefully until smooth and stir in the cream.
- Toast the bread and dust lightly with the garlic powder. Serve alongside the soup.
Further reading
For independent information about botanicals and their safety, see the NIH Herbs at a Glance directory. Research on other preparations does not establish an effect for this product.
Product and wellness information
Information on this page, including references to traditional uses of herbs, is provided for general educational purposes only and is not medical advice. Our products are not intended to diagnose, treat, cure, or prevent any disease or replace professional medical care. Review each product’s ingredients and directions before use, including any “external use only” instructions. If you are pregnant or nursing, take medication, have a medical condition, or are selecting an herbal product for a child, consult a qualified healthcare professional before use.