Despite the name, this blog isn’t about watercress but is like watercress-unique, peppery, bright, and nutritious. And as a physician blogger, I want to know more about the health benefits (and possible dangers) of watercress.
(I also find watercress intriguing because it is from the plant family Cress- also my family name. )
In my research about watercress, I found an intriguing book,
The Book of Greens-a Cook’s Compendium
“A cook’s compendium of 40 varieties, from Arugula to Watercress, with more than 175 recipes”
Jenn Louis-co-author
Jenn Louis has competed on Bravo’s “Top Chef Masters,” was named one of Food & Wine’s “Best New Chefs,” and has earned two nominations for the James Beard Foundation Award of Best Chef: Northwest.
Her debut cookbook, Pasta By Hand published in 2015, was nominated for an IACP from the International Association of Culinary Professionals and this, her second book, debuted in April 2017 and won an IACP award. The book was also nominated for a James Beard Award.
She has owned and operated three restaurants and a catering business in Portland, Oregon. Jenn is actively involved with nonprofits including World Central Kitchen, Alex’s Lemonade and Share Our Strength.
Kathleen Squires-co-author
Kathleen Squires is a food and travel writer from New York City. She has coauthored The Coolhaus Ice Cream Book, The Quick Six Fix, and The Journey, which won an IACP award.
The Book of Greens
The Book of Greens is about 40 different varieties of greens; some you probably already know and use-
- arugula
- bok choy
- Brussels sprouts
- cabbage
- kale
- lettuces
- spinach
Others are less known and used, at least to me-
- agretti
- chickweed
- mache
- mizuna
- seaweed
- succulents
- wild and foraged greens
Greens are a superfood because they are so nutritious, are inexpensive to grow, and come in many varieties with a broad diversity of flavors and textures. Jenn Louis
What’s in The Book of Greens?
This book is a cookbook, not a textbook on greens, so it features recipes, some simple, some complicated, but all incorporating some variety of greens. She starts by covering some cooking basics as it applies to greens-
- How to buy greens-fresh, in small quantities
- How to prepare-clean and handle them gently
- How to cook-which methods work best for each variety
- Storage of greens
- Tools to use in prep and cooking
- Notes on common ingredients used in cooking greens-oils, spices, salts, stocks, vinegars
- Seasons-when to buy
Watercress basics –Nasturtium officinale
an ultrapeppery, strong-stemmed green, one of the oldest documented greens, dating back to ancient Greece, Rome, and Persia page 271
- most often used in salads and sandwiches, and pureed as a soup
- used in sandwiches for British afternoon tea
- prescribed by Hippocrates (an ancient Greece physician, considered the father of medicine)
- used by Captain Cook’s crew to prevent scurvy
This last point was likely due to its Vitamin C content; a deficiency causes the disease scurvy. It also is rich in other vitamins- A, B, E, K, and the minerals calcium, phosphorus, potassium, and manganese. Some experts call it the most nutrient-rich vegetable.
How to use watercress
Watercress grows in the spring and fall in North America. She calls it a tender green which can be eaten raw or cooked. Best cooking methods are
- lightly sauteed
- wilted in soups
- quickly steamed
- quickly stir-fried over very high heat
Watercress recipes in this book
- Chicken and pork belly paella with watercress
- Slow-roasted pork tonnato with watercress and tomatoes
- Watercress soup with creme fraiche and za’atar
Wild watercress-Nasturtium microphyllium
This watercress relative grows wild, rather than cultivated. It has a “more intense peppery and piquant flavor.” It grows in any watery terraine-streams, lakes, ponds. (Edible wild greens must be chosen carefully, so as not to confuse them with poisonous plants.)
Photos by Ed Anderson
In addition to the authors, the photographer, Ed Anderson, deserves special recognition. His photos of the greens and the finished recipes make this a “coffee table book”, even if you never try a single recipe.
Another post on this blog that features watercress
What is a Powerhouse Vegetable?
They defined “powerhouse fruits and vegetables” as those highest in nutrients, specifically the minerals potassium, calcium, iron and zinc and vitamins A,B,C, D, E and K.
Keep readingExploring the HEART of Health
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