Geoscience Reference
In-Depth Information
Figure 7-24. Sheep sorrel.
Watercress.
“Along with dandelions and lamb's-quarter, watercress is one of the most nutri-
tious of foods” (Brill 1994, 256). Watercress is another Eurasian-introduced, cultivated green-
turned-weed that has spread across America. It is usually found in clear running water, such as
springs and small creeks. Wild watercress looks like the store-bought variety and is excellent in
salads, sandwiches, and cooked like spinach. Collect young growth nearly all year, but it is best
in the spring and autumn. Each sprig of leaves grows alternating off the main stalk and contains
paired leaves with a single central leaf at the tip. It flowers in clusters of small, white, four-
petaled flowers about 1⁄5 inch across and produces slender, capsule-shaped, ¾-inch-long seeds.
The look of the watercress in my local spring varies considerably with the season. In early
spring, the leaves sprout with dense, closely spaced, fleshy leaves that lay on the surface of the
water. In early summer, shoots rise up out of the water, bearing thin, widely spaced leaves and
flowers that look more like the illustration. It is very delicious with a slight peppery taste.
