Watercress

Watercress, an aquatic green raised in flooded beds, brought from Europe and long naturalised as a Cantonese soup staple in the Pearl River Delta. It is soaked and washed in salted water through several changes; older, thicker stems are prized for slow boiling, collapsing into a deeply savoury, slightly bitter broth with pork shin and preserved duck gizzard.

TCM properties

Nature · cooling　Flavour · sweet、bitter　Meridians · lung、bladder

Traditional food therapy

In Cantonese food therapy watercress is used to moisten the lungs, transform phlegm and promote water metabolism, and folk tradition also counts it a blood-nourishing green for the dry season.

Cautions — read first

• Cooling in nature: not suitable for a weak, cold spleen and stomach, or for a cold cough
• Folk tradition says pregnant women should take care with it (especially if it is not cooked right through)
• It grows in paddy water, so it must be washed thoroughly and cooked through (against leech eggs and parasites)

Preparation

Soak and wash it several times in salted water; for a slow-boiled soup (老火湯) use the older, thick-stemmed watercress and boil it until it is soft and has given up its flavour.

Origin

廣東及香港新界水田（傳統產區） — Australian winter supply is local sleeved herb bunches; thick-stemmed soup watercress is an Asian-grocer in-store buy

Availability in Australia

Common at Asian grocers · A$3.3–3.3 / bunch
Coles sleeved-herb bunch ('pick any 2 for $6'); Harris Farm bunch listed but sold out, no price (winter)

Pairs well with