Baby leaves
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Watercress, bunched
Watercress, peppery and fresh, in salads or velouté.
Watercress is recognisable by its small, round, dark green leaves on crunchy stems. Its sharp, peppery, slightly bitter flavour lifts salads and meat dishes. It is also the ingredient of a classic velouté, and can be blended into a coulis or purée.
- Origin
France- Availability
- All year round
- Precision
- "wooden"
- Flavour
- Peppery, hot, slightly bitter
In the kitchen
- In a velouté with potato
- In a salad with eggs and bacon lardons
- As a coulis to accompany fish
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| France |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- 6 bunchesFrance
