Watercress is a fantastic herb because it’s in season almost all year round! As long as those stems are looking long and healthy, you’re good to go. The only real “off-limits” time is when the plant starts to flower. Keep your watercress well-watered, and it’ll reward you by growing back again and again.
Skip the Harvest During Bloom Time
Generally speaking, you’ll want to put the scissors away once the blooming season hits. While those tiny white flowers are actually edible and make a cute garnish, the stems themselves become pretty much inedible once the plant starts flowering. The blooms soak up all the plant’s energy, stripping the cress of its signature spicy, peppery flavor. To get the best aromatic punch, stick to harvesting before or after the flowering phase. In most gardens, watercress blooms between May and July, so give the plant a little break during those months.
The Main Season: September to May
Once the flowers fade, it’s game on! You can harvest watercress consistently from the end of summer right through until the next spring. The prime season usually kicks off in September and lasts until the next round of buds appears in April or May.
Trim Those Buds to Extend Your Harvest
Since watercress is a hardy perennial, it’s tough enough to handle the winter months, meaning you can harvest it even when it’s chilly out. A pro tip: keep the plant trimmed back regularly to encourage fresh new growth. Unless you’re trying to let the plant go to seed for future planting, you can simply snip off any budding stems. This keeps the plant focused on growing tasty leaves all year long.
How to Harvest Like a Pro
When you’re ready to harvest, be gentle! You don’t want to accidentally yank out the delicate roots. Always leave enough of the plant behind so it has the strength to grow back. For the best flavor, aim for stems that are about two to three inches long. Also, reach for a pair of sharp scissors instead of a kitchen knife—it’s much easier on the plant.
Tasty Ways to Use Your Watercress
Watercress is super versatile in the kitchen. Here are a few of my favorite ways to use it:
- Finely chopped on top of a piece of buttered crusty bread.
- Tossed into salads for a peppery kick or stirred into soups and stews.
- Used in large quantities and sautéed just like spinach for a healthy side dish.
