Watercress, sometimes referred to simply as "cress," has small, crisp dark green leaves and a sharp peppery flavor. Grown in the shaded areas of streams, watercress can be found in the wild. The supermarket supply comes from cultivated sources. Watercress can be added to salads, dips and sandwich fillings. It is also the basis for watercress soup.

Watercress is available year-round with supplies peaking in the spring. It can be found in small bunches in most large supermarkets.

Choose watercress with crisp-looking dark green leaves. Look for stems with lots of leaves. Smaller leaves will have a milder flavor. Avoid yellow, limp or wilted leaves.

Watercress should be refrigerated with its stems in a glass of water and covered with a plastic bag. It will last for up to five days.

The stems as well as the leaves of watercress are edible. Remove and discard any yellow leaves or thick stems. Wash watercress under cold running water and shake it dry before using.