Watercress

Rinse the leaves and tender stems well under cold running water, then dry them thoroughly so the dressing clings. Pick out any yellow or wilted leaves; the tender stems are fine to eat.

Soften chopped onion or leek in butter or oil, add diced potato and stock, and simmer until the potato is tender. Stir in the watercress for the final 3–5 minutes, then blend until smooth.

Keep it in the fridge, loosely wrapped in a slightly damp paper towel inside a bag or container. Use it within a few days, and wash it just before eating so it does not sit wet.

Its peppery leaves pair well with eggs, smoked salmon, potatoes, pears and sharp dressings with lemon or vinegar. Add a handful to sandwiches, or use it in a salad with sliced pear and toasted walnuts.

Yes. Rocket has a similar peppery bite and works well in salads, sandwiches and pesto, though its leaves are firmer. Watercress has 4.5 g of fibre per 100 g, compared with 2.8 g in rocket.

No. They are different plants: watercress grows in wet conditions and has larger leaves, while garden cress is usually sold as small seedlings or sprouts. Both have a peppery flavour.

Yes; it is commonly eaten raw in salads and sandwiches. Rinse it carefully under running water and discard any damaged or slimy leaves.