Wild watercress can be eaten raw or cooked. If you’ll be pureeing it into soups or sauces, the thick stems of the leaves can be left on, but otherwise they should be removed.
Watercress’s potent flavor means that it is frequently used with other strong ingredients, such as beets, bitter endives, vinegar, oranges & mustard. However, its flavor can also be balanced out using more mild elements such as cucumbers, nuts, tofu, buttermilk or cream, and starches like potatoes and rice. In either case, it works well in salads, with sautéed wild mushrooms, and as an accompaniment for roasted meat, smoked fish, grilled steaks, duck, and other poultry.
