I got this from another list and thought it was interesting so I thought I'd pass it on.
Becky ----- Original Message ----- From: "Dixie and Cobalt" <[EMAIL PROTECTED]> To: "Cooking in the Dark" <[EMAIL PROTECTED]> Sent: Monday, September 24, 2007 8:20 PM Subject: C n D: What is Water Cress? Watercress is a green. It is a sprig with small tender leaves. Wherever Watercress has been reported in history, it has been common to eat the crisp green sprigs out of hand, combined with other tender greens in salads and as a garnish on hot and cold dishes. In addition, certain nationalities have made a particular watrercress use famous in their country. For instance, the French are noted for delicious thick soup made of potatoes and watercress, Potage Cressionniere. This is usually served hot, though it is delicious served cold. The English, of course, are responsible for popularizing the watercress sandwiches. These are now practically standard service, appearing at daily family teas and high teas alike. The Italians, too, did their bit by adding shortcut sprigs of Watercress to their minestrone and other satisfying and hearty vegetable soups. The Chinese have long used watercress sprays in their egg drop, wonton and of course watercress soup. >From www.watercress.com --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
