Watercress has that amazing peppery, spicy kick that makes it a total superstar in the kitchen. If you’ve got some growing in a pot on your windowsill or out in your garden, the great news is that you can enjoy fresh harvests almost all year round!
Watercress Season
The season for watercress is pretty much wide open. Generally speaking, you can snip away at it throughout most of the year. The only time you’ll want to take a break is during its blooming period, which usually hits between May and July.
While the flowers themselves are actually edible and can be used in all sorts of fun ways, the green stems tend to lose that signature bold flavor once the plant starts flowering.
So, for the best-tasting greens, your prime harvest windows are before and after the blooms—roughly from September all the way through April or May.
How to Harvest Watercress
When it’s time to harvest, I always recommend grabbing a pair of sharp scissors instead of a knife. Scissors give you a much cleaner, gentler cut, which helps ensure you don’t accidentally yank out or damage the roots. Keeping those roots happy is the secret to getting the plant to grow back for another round! Also, try not to clear-cut the whole patch at once; always leave a little bit behind so the plant can keep thriving.
For the absolute best flavor, aim for shoots that are about two to three inches long. Snip them off right above the soil line.
Ways to Use Watercress
This aromatic green is a powerhouse in the kitchen. Plus, it’s packed with vitamins and minerals, so it’s a total health booster. It’s even known for helping with circulation and acting as a natural detoxifier when eaten in good amounts.
Here are some of my favorite ways to use freshly harvested watercress:
- Finely chopped on top of some good buttered bread.
- Tossed into salads, soups, or sauces for an extra zing.
- Mixed into herb butter, cream cheese, or egg dishes.
- Used in larger quantities just like spinach—sautéed as a healthy, spicy side dish for meat or fish.
Using the Flowers
Don’t let those delicate white flowers go to waste! You can harvest them too and get creative. They work great:
- As a spicy, decorative garnish for salads, soups, or dips.
- Mixed into a beautiful “flower butter” for your next brunch.
