Catskills Edibles Gone Wild! Watercress Edition

Watercress is a tasty, nutritious spring vegetable that grows very well in the Catskills. During the summer, it forms dense mats along the edges of flowing water, and after overwintering, when spring comes, it is ready to harvest almost as soon as the ice covering it melts. Once established, watercress may persist for years, unless it is washed away in a spring flood, in which case it will probably re-establish itself further downstream. Ducks find watercress tasty as well, and they are probably the most efficient consumers of it, completely capable of eliminating watercress from a pond in very little time.






The flowering head of garlic cress, pictured here, shows the typical flower shape of members of the Mustard family

The flowering head of garlic cress, pictured here, shows the typical flower shape of members of the Mustard family

Watercress is a member of the Mustard family and it shares with most edible members of the family a tendency towards pepperiness as the summer heat intensifies and flowering time approaches. The earliest leaves have the mildest flavor, and are especially appreciated at a time when the vegetable garden has not gotten going yet/is not yet ready to plant.

Watercress is an extremely perishable vegetable once harvested, as can be attested by the limp bunches of it available in the store. By contrast, here in the Catskills, the watercress in the ubiquitous wet ditch is as fresh as it gets.

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