Watercress leaves can be used in salads and sandwiches. If you have extra they can also be added to soups and stews. They can also be boiled and served as a vegetable, but this loses some of their food value. They should be picked fresh and eaten within one half hour from being picked to retain full food value. Cultivated Watercress - Spinacia spinosa is a bushy plant made up of dark green ruffled and pointed leaves.
Watercress does best in spring and fall seasons and has a tendency to bolt in the hot summer months.
Watercress can usually be kept from bolting in the summer by keeping the media moist. Also common Watercress can be replaced by New Zealand Watercress in the hotter seasons and climates. Wild Watercress - Tetragonia expansa creates stems of leaves that can reach two feet long. It does better in the hotter summer season than common Watercress. Peppercress - is a peppery flavored watercress that is used in gourmet cooking.