There’s no better time of year to enjoy fresh watercress than right now. The tender, spicy-sweet leaves add a peppery bite to salads and sandwiches. For a quick party pickup, spread garlic-and-herb cheese over toasted baguette slices; top with boiled shrimp, and tuck in a few sprigs of watercress. Try it warm as well―like spinach, it’s best when barely wilted.
Shop for bright green bunches of watercress with small leaves and thin stems. Store watercress in the refrigerator with the stems in water and the leaves loosely covered with a plastic bag. When ready to serve, trim the stems, rinse with cold water, and dry with paper towels or in a salad spinner.