Watercress, part of the mustard family of greens, has a peppery flavor and can be eaten either raw or cooked. It's sold year-round, so you can use it any time of the year. Whether you are looking to make a watercress salad, sandwich or soup, you can't hold on to watercress for long. Made of 93 percent water, watercress perishes quickly and easily. Proper storage can extend the shelf life of your watercress for close to a week.
Rinse and pat dry the watercress with paper towels.
Fill a jar about three-fourths of the way up.
Bunch the watercress together and place the stems in the jar, as you would with flowers. Add water so the stems are fully submerged.
Cover the leaves at the top of the jar with a perforated plastic bag.
Store in the refrigerator for up to four to five days.
- Choose watercress that is dark green with crisp leaves.
- You can wrap the stems with a wet cloth instead of putting them in a jar of water, if you prefer.