Safe from 6 months. Watercress is highly nutrient-dense relative to its volume. It is high in vitamin K, vitamin C, vitamin A, calcium, and glucosinolates (the same cancer-fighting compounds found in broccoli). It is notably calcium-rich for a green vegetable, though realistic baby portions are small, so pair with other calcium sources.
Raw watercress is sharp and peppery with a clean, slightly bitter bite from its glucosinolate compounds, and a crisp, tender texture that wilts quickly. Blanching for 30 seconds tames most of the bitterness and peppery heat while preserving the vivid green color and concentrated nutrient profile. It pairs naturally with potato, butter, lemon, eggs, cream, mild cheese, sweet potato, and avocado.
Blanch or wilt until soft. Finely chop and mix into soft foods. Peppery flavor mellows with cooking.
Wilted, finely chopped, in soft foods or eggs.
Raw in salads, soups, sandwiches, sauces.
Ingredients
Steps
One minute of cooking is enough to eliminate peppery sharpness while preserving nutrients and color. Do not cook for more than 2 minutes or the vivid green will turn dull.
Garden notes
Can be grown in containers with lots of water. Nutritionally dense - high in iron and calcium.
Semi-aquatic green that grows in shallow water or consistently wet soil.
Harvest for baby
Peppery raw - steam briefly to mellow the flavor for babies. Finely chop and mix into other foods.
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