Watercress
Nasturtium officinale · watercress · cresson de fontaine
Watercress: what every chef needs to know
Day in, day out, There delivers: a reason Watercress shows up on so many prep lists: it is an aquatic plant from the Brassicaceae family with a characteristic peppery-mustard flavour derived from glucosinolates enzymatically converted upon damage. Watercress is one of the most nutrient-dense vegetables per 100g: rich in vitamin K (250mcg/100g), vitamin C (43mg/100g), vitamin A, calcium and beta-carotene. A critical HACCP hazard concerns wild watercress: Fasciola hepatica (liver fluke) and other parasitic infections are associated with wild watercress growing in still water. Hospitality must use exclusively cultivated hydroponic watercress. Cultivated watercress is safe and free from parasite risk.
Watercress: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Watercress: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Fluweelzachte soup of gekweekte watercress, potato and cream, lichtgroen of colour and spicy of flavour, classic in Nederland and the Verenigd Koninkrijk.
classic French salad with watercress, pear, gorgonzola and roasted walnuts on a mosterddressing.
British classic with watercress, cooked egg, anchovy and tarragon-vinaigrette, served as starter at fine dining.
Watercress: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
remove thick stems; combineer with pear, geitenkaas and walnut for a classic salad; directly for serve aanmaken to verlept gaan to voorkomen.
blanch maximum 2 minutes to colour and nutritional values to preserve; directly in ice water cool; blenden with aardappelsoep as basis for creamy texture.
use only the toppen as garnish; the peperwarmte of watercress is the sterkst raw; add on the laatste moment to to verwelking to voorkomen.
Blend raw watercress with olive oil, Parmesan and pine nuts for a spicy alternatieve pesto That goed pairs with pasta and fish.
Watercress: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Watercress: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Cultivated watercress available year-round. Wild watercress is seasonal but not suitable for hospitality use.
Watercress: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Watercress: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the herbale, grasachtige notes of Sancerre of Pouilly-Fumé spiegelen the peperwarmte and green intensity of watercress, with fresh zuren for a lively combination.
- Sancerre
- Pouilly-Fumé
- Touraine Sauvignon
the minerality and citrus fruitiness of a dry Riesling neutraliseert the spiciness of watercress and pairs well with waterkersoep with cream.
- Mosel Kabinett trocken
- Alsace Riesling sec
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Watercress
Is supermarket watercress safe?
Yes, cultivated supermarket watercress is grown hydroponically in clean water and is free from the parasite risk of wild watercress. Always use cultivated watercress in the professional kitchen.
How do I store watercress the longest?
Store as a bunch standing upright in a glass of cold water (like flowers), covered with a plastic bag, in the refrigerator at 0–4°C (32–39°F). Watercress will keep fresh for 3–5 days this way. Change the water daily.
What gives watercress its peppery flavour?
The peppery, pungent flavour comes from glucosinolates, particularly isothiocyanates released when the cells are damaged. These compounds are also responsible for the presumed health benefits of cruciferous vegetables.
At what temperature should you store Watercress?
Store Watercress at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Watercress professionally?
The primary professional technique for Watercress is Raw in salad at koud for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Watercress contain allergens?
Watercress is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
