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Watercress
The Watercress, 'Nasturtium officinale', has a snappy, clean, peppery taste that will add crunch to you sandwiches, salads, omelets, or potato salads. You don't have to have a free running stream or lake in your yard to grow watercress. Any moist, part-shady location will do. If you like the texture and flavor of alfalfa or bean sprouts with your food, you will love watercress. Watercress has a peppery, pungent flavor and odor with fleshy stems. Watercress can be grown in pots sitting in trays of water or grown inside during the winter. Plant 3 to 4 weeks before the last average frost date. Indoor stared plants can also be set outside at this time. Watercress is an aquatic plant so it must be kept moist at all times. It will do the best in areas with less than 1/2 day of sun. When plants are 4 to 6 inches tall, clip sprigs off the top 3 to 4 inches. The tips are the most tender part of the plant. ... details
Leek The Leek, 'Allium Ampeloprasum Porrum', has been a staple in European kitchens for centuries. This sweet, mild onion relative won't overpower other flavors in a dish. The Leek is under used and over priced in the U. S. The sweet, mild onion flavor of leeks makes them a versatile addition to many recipes. Leeks can be used as key ingredients in foods or blended without overpowering drained soil. Water the planting bed regularly because uneven moisture will affect taste and texture. Harvest Leeks when about 1 inch in diameter, firm and not too bulbous at the base. |
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