A Eurasian native, watercress has spread around the world’s temperate regions and often naturalizes where there’s a steady supply of running water. The crunchy stems and crisp leaves have a pungent, peppery bite and clean, refreshing flavor. There are many plants that resemble watercress or are used in the same way, including land cress, garden cress, and nasturtium. Although not related to watercress, their leaves have a similar taste. Fresh watercress is available year-round, at its best from fall to spring. Snap a stem—it should break rather than bend. Look for glossy, deep green leaves, avoiding any watercress that is limp or yellow. Wrapped unwashed in moist paper towels in a plastic bag, watercress can be kept in the fridge for up to 2 days. Fresh: Use in salads and sandwiches, or as a garnish. Cooked: Stir-fry, or make into a soup or a sauce. Cucumber, beets, salmon, chicken, oranges, potatoes. Watercress soup . Watercress and Pear Soup One of…