Watercress

Watercress Also known as Jalkumbji, Chansaur..Watercress are fast-growing, aquatic or semi-aquatic, perennial plants native from Europe to central Asia, and one of the oldest known leaf vegetables consumed by human beings. These plants are members of the Family Brassicaceae or cabbage family, botanically related to garden cress and mustard - all noteworthy for a peppery, tangy flavor. The hollow stems of watercress are floating and the leaves are pinnately compound.Chopped watercress- Watercress should be washed very well since the leaves and stems tend to collect sand and soil. Put the washed leaves on a chopping board and chop them in small 1-2 inch sized pieces.Shredded watercress- the leaves can be shredded coarsely in a shredded or manually, using a sharp knife. Cut the greens in thin slices and then break up the pieces in shreds using fingers. Shredded cress is used as a garnish , in coleslaws or merely to reduce the cooking time.Torn watercress-Remove the leaves from the stalks and tear them roughly with your hands in small pieces. The torn cress are usually used for blanching or as a base for salad basket.