FRESH NOW:
The new green powerhouse.
An article on preventing chronic disease that the Centers for Disease Control released last year was accompanied by a chart of the most nutrient-dense powerhouse fruits and vegetables.
At the top of the list? Watercress.
It turned into one of those “move over, kale” moments on social media, as people started concentrating on healthier choices for the New Year. Now, it feels like we might be on the cusp of a watercress revolution.
Not only was the peppery green deemed the best of all nutrient-dense vegetables — we’re talking high in antioxidants, iron, potassium and an alphabet of other vitamins and minerals — but it got a perfect score.
The fragile, waiflike lettuce is an aquatic or semi-aquatic plant that is grown either outdoors near slow-moving water or indoors, and usually sold still attached to the roots in a block of soil. It stays pretty fresh this way, and it’s available year-round.
But at this time of year it bridges the gap particularly well, boasting the same health benefits as the dark winter leafy greens, but delicate enough to make sense in early spring dishes.
Despite all this, it’s generally still considered a gourmet product.
David Winsberg, owner of Happy Quail Farm, says watercress fits in well with his eclectic mix of specialty items like the fraises du bois and padron peppers he brings to market. But he has trouble selling it anywhere outside of the city.
“You’ll see a ton of it at Asian markets,” he says, “but you rarely see a lot at farmers’ markets.”
Winsberg sells his watercress mostly to San Francisco restaurants, Quince and Saison among the main buyers. Ferry Plaza market shoppers buy it as well, but beyond that he’s found that many market-goers don’t add it into their weekly repertoire.
But for those looking for another nutrient-heavy green, it’s a great choice. And while it may not be quite as versatile as its heftier counterparts, there’s still plenty to do with the greens beyond a simple salad.
With their long, thin — and edible — stems and clover-like leaves, watercress makes a great garnish for something like crisp lavash flatbread (think next-gen arugula atop pizza). The peppery bite balances other toppings of tangy cheese and sweet caramelized onions and makes for a stunning appetizer.
Or, have a little fun and deconstruct the popular high tea go-to bite — the watercress and cucumber finger sandwich — into a fun crudité-like snack.
Let the revolution begin.