Watercress Bunch
Available Options
150g of Fresh watercress straight from the farm. 100% plastic-free in compostable packaging.
We know a thing or two about fresh wasabi but did you know we have been growing watercress since the 1800s?
Our fresh watercress is cut and bunched, straight from the farm. 100% plastic-free, traditional bunches in compostable packaging.
Grown in mineral-rich spring water on our farms in Dorset, Hampshire and Spain, our watercress is hand-harvested at its best and wrapped unwashed to give maximum shelf life.
In Victorian times watercress was picked and sent by rail around the country to provide affordable, quality nutrition to the nation. Sold in bunches and often eaten on the go by factory and city workers, we like to think it may have been one of the first (and certainly healthiest) fast foods!
Loaded with peppery isothiocyanates and high in Vitamin C, A and K. Discover exactly how healthy watercress is here
Keep watercress in the fridge. The bunches can be placed in a glass of water to increase life or even frozen for cooking.
Our bunches are traditionally cut to provide a great balance between stalk and leaf. Perfect for trimming for salads, blending for pestos and smoothies or for cooking in delicious soups and sauces. For recipe inspiration visit watercress.co.uk
Fresh product orders are sent Mon-Thurs. Next Day options are available for orders placed by 12pm.
We deliver to EU destinations on a 1-2 day courier service (see More info). For other destinations please email.
We recommend you have your order delivered to a destination where somebody will be present to receive it.
White Miso, Watercress & Avocado Soup with Sanbaizu Pickled Eggs
INGREDIENTS:
4 Duck Eggs
8 tbsp Sanbaizu Vinegar
SOUP:
1 Onion, finely chopped
2 tbsp Olive Oil
1 tbsp White Soy Sauce
2 Cloves Garlic, minced
350g Avocado, cut into chunks (about 2 Avocados)
1 Bunch Watercress
800ml Vegetable/ Chicken Stock
1 tbsp Lemon Juice
Toasted sesame to serve
METHOD:
- For the eggs, bring a pan of water to the boil, add the eggs and boil for 7-8 minutes for a soft boil. Peel and while still warm, place in a small container with the vinegar. Cover and leave for at least 4 hours in the fridge, turning once.
- For the soup, heat the oil in a pan over a medium heat. Add the onion and white soy and sweat for 10-15 minutes until soft and sweet but not coloured. Add a splash of water if they look like they are sticking.
- Once cooked, add the garlic and cook 1 minute more. Allow to cool and add to a blender with the rest of the soup ingredients.
- Blend until smooth and either heat up or chill in the fridge.
- When ready serve sprinkled with toasted sesame, the pickled eggs and some fresh watercress.
Watercress & Edamame Salad with Japanese Wafu Dressing
INGREDIENTS:
1 Bunch Watercress
Edamame Beans, handful
½ Onion, grated
2 cm Ginger, grated
50ml Soy
50ml Mirin
50ml Rice Vinegar
50ml Sesame Oil
Sesame Seeds to serve
METHOD:
- Mix the onion, ginger, soy, mirin, rice vinegar and sesame oil in a jar and shake to emulsify. Set aside for at least 1 hour for the flavours to develop.
- When ready to serve, toss the watercress and edamame with a little of the dressing and serve before the watercress wilts.
White Miso Tuna, Watercress & Wasabi Mustard Vinaigrette Sandwich
INGREDIENTS:
2 x 100g Tins Tuna in Olive Oil, drained
1 tbsp White Miso
2 tbsp Yogurt
2 tbsp Extra Virgin Olive Oil
8 Slices Rustic Bread
1 Bunch Watercress
1 tbsp Wasabi Mustard
3 tbsp Olive Oil
1 tbsp Rice Vinegar
1 tbsp Lemon Juice
Pinch Salt
METHOD:
- Mix the tuna, miso, yogurt and 2 tbsp Olive oil in a bowl and set aside.
- Whisk together the mustard, 3 tbsp Olive oil, vinegar, lemon juice & salt until emulsified. Drizzle over the watercress.
- Divide the tuna mix between 4 slices of bread and top with the watercress salad. Lay the remaining 4 slices of bread on top, cut and enjoy!