British Watercress is bang in season right now, and Dorset-based chef, Suze Morrison, has teamed up with the Watercress Company (also based in Dorset_ to create some recipes to show you just how versatile the peppery green leaf can be!
Grown in Dorset and Hampshire in specialist beds dating back to Victorian times, fresh watercress is one of the healthiest veg you can buy. Because this fiery leaf is a veritable nutrient powerhouse! It not only contains more than 50 vital vitamins and minerals, but gram for gram, it boasts more calcium than milk, more vitamin C than an orange, more folate than a banana and more vitamin E than broccoli. Added to that, watercress is a rich source of fibre and of crucial antioxidants, both vital for gut health which is linked to immunity and mental health.
It’s also high in vitamin A and rich in iron. For plant iron to be absorbed, vitamins C and A are required for the body to convert it into a more easily absorbable form such as haem iron as found in meat. The combination of high levels of vitamins A and C in watercress, makes it an outstandingly reliable and excellent source of iron compared to other veg.
Unusually for a plant, watercress has a full complement of the nine essential amino acids our bodies need to help regulate the immune function and to build muscle. The best sources of essential amino acids are generally animal proteins like meat, eggs and poultry, so this makes watercress an especially brilliant addition to a vegan or vegetarian diet, or for anyone looking to cut down on animal-based foods.
But what we all buy watercress for is the distinctive peppery kick that gives so much more ‘oomph’ to salads than limp lettuce or common cos. So, this summer, pile fresh British watercress onto your plate (it’s virtually calorie-free) to enjoy a flavoursome feast and, at the same time, know that you’re doing yourself a whole lot of good.
You can see Suze’s recipes here or in the Summer issue of Foodlover.