Watercress is not indigenous to South Africa but grows easily in our streams and on our river banks. It will also take root in ditches and swampy ground. Watercress is packed with vitamin C and, although the plants generally last for a year, they can continue to grow for up to two years under favourable conditions.

How to grow it

• Watercress should be planted in spring and early summer in shady, damp areas in the garden, such as near ditches or gutters that carry running water, under the garden tap, or in a shallow pot standing in water. The seeds won’t grow in stagnant water, such as that usually found in garden ponds.
• The plants like soil with a high lime content and it’s important never to allow the soil to dry out. Sow the seeds in moist soil, cover them with a little sand and finish off with a layer of compost. They should then be protected with a piece of muslin or hessian that is kept damp at all times. This can be removed once the leaves begin to develop.

Uses in the kitchen

• Watercress is an excellent salad ingredient but its high water content means that it becomes limp very quickly. It should, therefore, be served immediately.
• It’s perfect as a garnish for starters, salmon dishes, sandwiches and soups.
• Steam watercress with spinach and serve with cheese sauce, or use it in stir-fries, but bear in mind that cooking reduces its flavour.
• Chopped watercress and mayonnaise makes a tasty dipping sauce, which can also be served with grilled fish.

Words and image: Home magazine