Watercress has a history as bold as its flavour. It is believed that Zeus swore by its qualities as did Hippocrates, while in the 19th century, it was the main diet of the English working class.

A member of the mustard family, watercress adds pep to everything from soups to salads to stir-fries. Pungent, juicy and crisp, it is full of vitamins C, K and A, and is a rich source of iron, potassium, copper and calcium. It also has special anti-cancer properties.

Though best eaten fresh, watercress can be stored in the fridge, with its stems in water and its leaves loosely covered with a plastic bag.

When shopping for watercress, buy those with silky, green leaves without blemishes and crisp, undamaged stems. Young watercress has a pleasantly mild flavour. If you want a salad with a gentle zing, use the younger leaves; if you want to add full-on oomph to a soup or stir-fry, then go for the fiery stuff that?s found in bunches.

A salad of spicy watercress mixed with a little rocket and topped with some tuna, salmon or smoked chicken is perfect for summer. Watercress has a natural affinity with citrus fruits and is also great as an alternative to basil pesto.

As is the case with most leaves and vegetables, eating watercress as it is preserves most of its nutrients. Light cooking does little harm. Superb combined with strong flavourings like ginger, chilli and soy, it is a terrific alternative to spinach in quick-to-cook saut?s and warm salads.

watercress soup

Ingredients: 1 bunch watercress; 1/2 onion, chopped; 1 medium potato, roughly diced; 2 cloves garlic, finely chopped; 1tbs butter; 750ml stock; 2tbs cream; 4 water biscuits; salt and pepper to taste

Method: Fry onion and garlic in a small amount of butter until transparent. Add the stock and potato, season with salt and pepper and boil until soft. Pick over watercress and chop 4 or 5 sprigs and set them aside. Pur?e the onion mixture in a blender. Add most of the watercress, blend, re-season to taste and return to heat. Bring mixture to a boil and simmer for 2-3 minutes. Stir gently. Remove from heat. Set aside to chill, or serve the soup hot. Stir in cream and chopped watercress.