Watercress

Store in a plastic bag or container with a damp paper towel in the coldest part of your fridge. Use within a few days for best texture and flavor. Can wilt quickly if exposed to warm air.

Rinse thoroughly just before use to remove grit and debris.

Remove any yellowed or damaged leaves before cooking or eating.

Use both the leaves and tender stems—they're equally edible and flavorful.

Add raw to salads or sandwiches for a peppery crunch, or wilt briefly in soups and stir-fries.

Pairs well with lemon, garlic, and creamy dressings.

Storing in warm areas or leaving at room temperature, which causes rapid wilting.

Over-cooking, which dulls the peppery flavor and turns leaves mushy.

Skipping the rinse—watercress can harbor sediment and grit.