How to make the most of watercress – recipe | Waste not

Watercress stalks are often discarded, but they form a superb ensemble cast in a pesto co-starring hemp, orange and blue cheese

Watercress is a powerhouse of vitamins and minerals, and the whole plant – the thin and thick stalks, as well as the leaves – is edible. To serve raw, pull into manageably sized pieces that are easy to eat with a fork. If any of the thicker stems are notably tough and fibrous, save them to make today’s “pesto”, or refine them to use alongside the rest of the bunch by piling them up and finely chopping across the grain.

Watercress is easily bruised and doesn’t keep for long, so it’s best to buy it in smaller quantities that you know you will be able to use up. To prolong its life, store in the fridge with the base of the stems in a bowl of water. If it does begin to wilt, give it a quick wash and cook it – watercress can be swapped out for or included alongside just about any green; I especially like it stir-fried whole with garlic and served with a splash of soy sauce.

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