Recipes at end of post.

I came across an enormous patch of wild watercress on Monday.  I’m more used to finding blackberries or plums than greens in the city, so this was a nice treat. 

I shouldn’t be surprised.  Seattle’s full of wild edibles, to say nothing of what can be found in the mountains and wild places just outside of town.  In parks, front lawns, and undeveloped green spaces and streams, you can find edible and inedible wild mushrooms, dandelion greens, watercress, lamb’s quarters, mint, nettles, and other treats.  On the fruit front, apart from the obvious blackberries, we have occasional thimbleberries, salmonberries, and dewberries, tons of Oregon grape, and a number of apple, plum and pear trees planted in Seattle parks or abandoned on the street.

Do you forage?  I enjoy it on a primal level.  The food is free and fresh and wild.  And what’s not to love about suddenly coming upon a patch of watercress and having that influence what you’re having for dinner? 

Watercress is nutritious in addition to being delicious.  It’s full of vitamin C, vitamin A, beta carotene, calcium, iron, and other nutrients.  I’m skeptical about only looking at foods in terms of their specific vitamins and minerals, but the information is useful for looking at the big picture of what you’re eating.

Watercress also tastes extremely distinctive, with a slightly bitter bite.  Our family has always used it for the spring green at Passover, dipped in salt to symbolize the tears of the Israelites in Egypt.  Only as an adult have I started eating it at other times.  Who knew it could be so versatile and delicious?  Still, every time I taste it, my mouth’s memory starts chanting the Passover seder’s call: “Let all who are hungry come and eat!”

What are some of your favorite things to forage?  Share in the comments section below the recipes.

Recipe: Watercress salad with watermelon

1 small bunch watercress

1/2 small yellow watermelon

Juice of 1 1/2 limes

1 small sweet onion, thinly sliced

Olive oil

Small pinch of cayenne

Small amount of cilantro to taste (optional)

1. 1. Chop watermelon into cubes.  Thinly slice onion.
   

2. 2. In a bowl, mix olive oil, lime juice, cayenne and onion.  Let it marinate at least ten minutes.
   

3. Mix in watermelon and watercress.  Toss.  Add a little cilantro if you’re using it.  Serve.

Recipe: Watercress chicken salad

1.5 cups leftover chicken bits

4 heaping tablespoons homemade mayonnaise

1 tablespoon mustard

Juice of 1/4 lemon

A handful of watercress, chopped

1 small, finely chopped sweet onion, or 1/4 a regular size one

fresh ground pepper

Optional: Fruit such as fresh cherries. strawberries, or sliced red or yellow plums

1. 1.Chop or shred the chicken into a bowl. 
   

2. 
   

2. 2.Add the mayonnaise, lemon juice, mustard, and pepper, and mix thoroughly. 
   

3. 
   

3. 3.Add the chopped watercress, sweet onions and fruit if you’re using it.  Stir gently and serve.
   

Note: you can make this a watercress salad that has chicken, like in the picture above, or a chicken salad that has watercress.  Either is nice.

Recipe: Watercress cream of mushroom soup

Check out the recipe here.

Thanks to aquino.paolo for the Flickr CC photo of watercress salad