It's back! From April-October this powerhouse of a vegetable should be piled high on our plates. Rejoice.
Where do we begin to wax lyrical about the benefits of eating watercress? Well, there are the vitamins – A, B1, B6, C and E. Then there are the minerals – iron, magnesium, manganese, not to mention the carotenoids lutein, zeaxanthin and the flavanoid quercetin, which is also a disease-fighting antioxidant.
Embrace this green goddess as part of a healthy diet (come on, it's a superfood not a magic potion) and you can expect clear skin, bright eyes – even a bushy tail (if you're a squirrel).
But if you're reading this it's probably because you're a foodie like the delicious. team. So let's talk taste and recipes. We love the mild, peppery heat of watercress, and its versatility – it's the perfect greenery for salads, adds flavour to soups and pies, injects colour to a meal (especially to fish) and to stir-fries, gives crunch to sandwiches and wraps, and makes the prettiest of garnishes.
If you're still not convinced then, alas, watercress is not for you, though these lovely pics might help you change your mind.