FORAGING FOR WATERCRESS.

 On our first foraging expedition we have decided to go in search of watercress. I have invited my sister and her children to come along as it will make a great adventure with our four children in tow. We have chosen to go to the Waihou river, South Waikato, New Zealand. This is a beautiful place where the waters are pristine and crystal clear, perfect for watercress growing and harvesting.

Watercress is an abundant semi aquatic plant found in New Zealand streams and rivers. It is native to Europe and Asia but has become popular throughout the world and can be easily grown in a hydroponic set up or in extremely wet soil. It is closely related to cress, mustard and radish and coveted by some for its delicious peppery flavor. 

Farmers markets and some supermarkets in New Zealand now stock watercress but the cheapest and most satisfying way is to find a local stream or river to harvest it from where it grows naturally. When choosing a site to harvest from ensure to always check with the property owner before entering, and also make sure that it is fenced off from stock. Watercress is available all year round but is at its most plentiful between the months May to December (NZ), making it a great addition to winter and spring time meals. Not only does watercress taste great on the palate but is a great nutritional addition to our diets. The leaves and the thin to medium stalks can be used but discard coarse stalks and yellowing leaves. It is an incredibly versatile vegetable and can be added with ease to many dishes. It can be used raw in salads, sandwiches or used as a garnish. It can also be cooked and used in soups, omelets, quiches, stews or boil ups.

MEDICINAL USES:

Water Cress is rich in Vitamins A, B2, C, D, E, and minerals Calcium, iodine, iron, manganese and phosphorus. It is known for its blood purifying purposes and can help to clear your complexion and brighten the eyes. Watercress helps to boost the immune system and by eating the the leaves fresh daily helps with respiratory ailments.

In bygone days watercress was used to help with bleeding gums and to reduce bad breath. This was done by chewing the raw leaves. Also one of it's earlier uses was to combat scurvy and was therefore known as the "scurvy plant", the leaves were also chewed for this as a precautionary measure.

Watercress is said to have cancer suppressing properties, and can help to defend against lung cancer. There has also been research that has found by consuming watercress it can inhibit the growth of breast cancer. The research into the medicinal uses of this plant are on going.

A FEW TIPS:

When choosing a site it is best to find one fenced off from stock and preferably planted with trees, which help filter the run off from farm fertilizers. Never harvest from polluted or stagnant water as it can be a host to harmful parasites.

There is no need to pull up the whole plant as you don't eat the roots. Simply give a bunch a twist and remove the mid length stalks and leaves.

Rinse leaves throughly and store in a container in the refrigerator to keep fresher for longer.

If you have children involve them in the foraging and preparing of the watercress, they will be much more willing to eat it if they have been a part of the whole process.

The foraging crew with our bounty.

WATERCRESS SOUP RECIPE:

500g Watercress washed 300g Rindless Smoked Bacon (preferably free                                             
                                                                 range) fat removed and chopped2 Large 

Potatoes peeled and diced                          1.5lt of vegetable or chicken stock

4 Large Onions peeled and roughly chopped 1tsp ground pepper

2 tbsp sour cream                                  Salt to taste

Olive oil

In a saucepan saute onions in a tbsp of olive oil until soft and translucent. Add bacon and cook through. Then add the potatoes pepper and stock. Bring to the boil then simmer till the potatoes are soft. Then add the watercress, cook for 5mins then remove from heat. Stir through sour cream and add salt to taste.

Serve with croutons or fresh bread.

For a vegetarian version simply omit the bacon.