Desiree
and I made a brief winter trek to a mountain stream to gather watercress from
the chill running waters flouncing through the snowscape.
I wrote
about this aquatic perennial two years ago.
The plant is a superfood packed with calcium,
magnesium, potassium, dietary nitrates, and the antioxidant alpha-lipoic acid. At the same time, on the darker side, watercress
is a non-native species that has been deemed invasive in 45 states.
Watercress
offers a bright, peppery taste, something near the taste of a radish.
Immediately
after harvesting a batch of sprigs from the stream, Desiree mixed some into a delightful
salad – a familiar use for me.
Yesterday, she added watercress to mongo bean soup at the very end stage
of its making.
This
would be a far better world if all invasive species were so delicious.
Watercress
Desiree
and Mongo Bean Soup
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