How do You Get the Bitterness Out of Watercress? - Plant Care Guide

The bitterness in watercress is a natural characteristic due to compounds called isothiocyanates, which are responsible for its peppery, pungent flavor. While it's part of its charm and health benefits, if you find it too intense, you can temper the bitterness by blanching, pairing it with creamy or sweet ingredients, or selecting younger, milder leaves. The goal isn't to eliminate its unique taste entirely but to balance it.

Why Does Watercress Taste Bitter?

To effectively reduce the bitterness in watercress, it's helpful to first understand why it has that distinctive, peppery, and sometimes bitter flavor. This taste isn't a flaw; it's a natural defense mechanism packed with beneficial compounds.

What Compounds Give Watercress Its Bitter Taste?

The characteristic bitter and peppery taste of watercress comes primarily from a group of natural plant compounds called isothiocyanates. Watercress, along with other cruciferous vegetables like broccoli, kale, and mustard greens, contains glucosinolates. When these plant cells are crushed, chopped, or chewed, an enzyme called myrosinase is released, which then converts the glucosinolates into various types of isothiocyanates.

Key compounds involved:

• Glucosinolates: These are the precursor compounds. Watercress is particularly rich in gluconasturtiin.
• Myrosinase Enzyme: This enzyme is stored separately within the plant cells.
• Isothiocyanates: When cells are damaged, myrosinase acts on gluconasturtiin, producing phenethyl isothiocyanate (PEITC), which is the primary compound responsible for watercress's sharp, peppery, and sometimes bitter flavor.
• Other Sulfurous Compounds: Other sulfur-containing compounds also contribute to its pungent profile.

These compounds are not just flavor agents; they are part of the plant's defense system against herbivores and have been extensively studied for their significant health benefits in humans.

Is the Bitterness Related to Watercress's Health Benefits?

Yes, the bitterness in watercress is directly related to many of its health benefits. The same isothiocyanates and glucosinolates that give watercress its pungent flavor are also responsible for its impressive nutritional profile and medicinal properties.

How bitterness links to health benefits:

• Antioxidant Power: Isothiocyanates are powerful antioxidants that help protect cells from damage caused by free radicals, potentially reducing the risk of chronic diseases.
• Anti-Inflammatory Properties: These compounds have demonstrated anti-inflammatory effects in various studies.
• Potential Anti-Cancer Properties: Watercress, due to its isothiocyanate content, has been extensively researched for its potential role in cancer prevention, particularly against lung, breast, prostate, and colon cancers. These compounds may help detoxify carcinogens and inhibit tumor growth.
• Nutrient Density: Beyond the bitter compounds, watercress is exceptionally nutrient-dense, packed with vitamins K, C, and A, as well as calcium, manganese, and potassium. It's often cited as one of the most nutrient-dense foods available.

So, while the bitterness might be strong for some palates, it's a sign that you're consuming a highly beneficial, nutrient-rich vegetable.

Do All Types of Watercress Have the Same Bitterness?

Generally, all types of Nasturtium officinale (true watercress) will have that characteristic peppery bitterness, but the intensity can vary. Several factors influence how bitter a particular bunch of watercress might be, including its age, growing conditions, and the time of year.

Factors influencing bitterness:

• Age of Leaves: Younger, smaller watercress leaves tend to be milder and less bitter than older, larger leaves. As the plant matures, the concentration of glucosinolates can increase.
• Growing Conditions: Watercress grown in cooler temperatures and consistently moist, clean water tends to be milder. Stressful conditions, such as drought, intense heat, or nutrient deficiencies, can sometimes increase bitterness as the plant produces more defense compounds.
• Time of Year: Watercress is generally at its best (and often mildest) in cooler months, like spring and fall. In the heat of summer, it can become more pungent and bitter.
• Variety (though limited): While not as diverse in varieties as some other greens, subtle differences might exist in bitterness between specific cultivars if you can find them.
• Flowering: Once watercress begins to flower (bolt), its flavor often becomes significantly more bitter and fibrous, as the plant puts its energy into reproduction rather than leaf production.

Choosing younger, seasonally appropriate watercress from a reputable source can help you find a milder batch, but some level of bitterness is inherent to the plant.

How to Reduce Watercress Bitterness Through Preparation

If the natural assertiveness of watercress is a bit too much for your palate, there are several effective culinary techniques to reduce its bitterness through preparation. These methods aim to mellow the flavor without entirely stripping away its unique character.

Does Blanching Watercress Help Reduce Bitterness?

Yes, blanching watercress is an effective method to significantly reduce its bitterness and peppery kick. The brief exposure to heat helps to denature the enzymes responsible for creating the pungent compounds and leaches out some of the bitter flavors.

Steps for blanching watercress:

1. Prepare Watercress: Wash a bunch of watercress thoroughly under cold running water. Remove any thick stems or yellowed leaves.
2. Boil Water: Bring a pot of lightly salted water to a rolling boil.
3. Prepare Ice Bath: While the water is boiling, prepare a large bowl of ice water. This is crucial for shocking the watercress to stop the cooking process and preserve its vibrant green color.
4. Blanch: Carefully submerge the watercress in the boiling water for a very brief period, usually 15-30 seconds. You'll see the color brighten.
5. Shock: Immediately transfer the blanched watercress to the ice bath using a slotted spoon or tongs. Let it sit for 30-60 seconds to cool completely.
6. Drain and Squeeze: Remove the watercress from the ice bath and gently but firmly squeeze out as much excess water as possible. This is important as blanched watercress can retain a lot of moisture.

Blanched watercress will have a much milder flavor, a softer texture, and is excellent for soups, purees, or as a cooked green.

Can Soaking Watercress Reduce Bitterness?

Soaking watercress in cold water can help to slightly reduce its bitterness, particularly if it's quite pungent. This method is gentler than blanching and can also help to crisp up wilted leaves.

How to soak watercress:

1. Wash Thoroughly: First, wash the watercress under running cold water to remove any dirt.
2. Cold Water Bath: Place the washed watercress in a bowl of very cold water, perhaps with a few ice cubes.
3. Soak Time: Let it soak for 15-30 minutes.
4. Dry Thoroughly: Remove the watercress and dry it very well in a salad spinner or by gently patting it with paper towels. Excess water will dilute dressings and make the watercress soggy.

Soaking won't remove as much bitterness as blanching, but it can take the edge off and is perfect for when you want to use the watercress raw but slightly milder.

Does Cooking Watercress Affect Its Bitterness?

Yes, cooking watercress generally reduces its bitterness by mellowing the pungent compounds. The heat deactivates the enzyme myrosinase and can also break down some of the isothiocyanates, resulting in a milder flavor profile.

Cooking methods that reduce bitterness:

• Sautéing: Quickly sautéing watercress with a bit of garlic and olive oil will soften its texture and significantly reduce its sharpness.
• Steaming: A quick steam will also mellow the flavor, similar to blanching, but without submerging it in water.
• Adding to Soups/Stews: Watercress adds a wonderful depth of flavor to soups, stews, and purees. Its bitterness will be greatly reduced and often blends beautifully with other ingredients.
• Stir-Frying: Incorporate watercress towards the end of a stir-fry, allowing it to wilt briefly.

When cooking watercress, remember it cooks very quickly due to its delicate leaves. Overcooking will make it mushy and less appealing.

How to Balance Watercress Bitterness with Flavor Pairings

Beyond altering the watercress itself, a highly effective culinary strategy to manage its assertiveness is to balance its bitterness with complementary flavors and textures. This approach embraces the watercress's unique taste while making it more palatable.

What Ingredients Pair Well with Bitter Flavors?

To truly make watercress shine, even with its bitterness, pair it with ingredients that provide contrast and balance. Sweet, creamy, salty, and acidic elements work wonders to round out its strong flavor.

Ingredients that balance bitterness:

• Sweetness:
  • Fruits: Sliced apples, pears, grapes, oranges, or dried cranberries.
  • Dressings: Honey-mustard dressing, balsamic vinaigrette with a touch of maple syrup or honey.
  • Sweet Vegetables: Roasted sweet potatoes, carrots.
• Creaminess/Fattiness:
  • Cheeses: Goat cheese, feta, blue cheese, mozzarella, burrata.
  • Avocado: Creamy avocado provides a rich, smooth counterpoint.
  • Dairy: Sour cream, crème fraîche, yogurt-based dressings.
  • Nuts: Toasted walnuts, pecans, or almonds add richness and crunch.
• Saltiness:
  • Bacon/Pancetta: Crispy bacon bits or pancetta add savory saltiness.
  • Cured Meats: Prosciutto or thinly sliced salami.
  • Cheese: Many cheeses, especially salty ones, provide balance.
• Acidity:
  • Citrus: Lemon juice, lime juice, orange segments.
  • Vinegars: Apple cider vinegar, white wine vinegar, or a good quality balsamic.
  • Tomatoes: Fresh tomatoes add a burst of acidity.
• Umami:
  • Mushrooms: Sautéed mushrooms.
  • Parmesan Cheese: Grated Parmesan adds a savory depth.

By thoughtfully combining watercress with these complementary flavors, you can create dishes where its bitterness enhances rather than overwhelms the overall taste experience.

Can Creamy Dressings or Cheeses Mellow the Taste?

Yes, creamy dressings and cheeses are exceptionally good at mellowing the strong taste of watercress, making it more palatable and enjoyable. The fat and richness in these ingredients provide a welcome contrast to the watercress's peppery bite.

How they help:

• Coating Effect: Creamy dressings, made with ingredients like yogurt, mayonnaise, sour cream, or olive oil emulsified with vinegar, can coat the watercress leaves. This physically buffers the tongue from the full impact of the bitter compounds.
• Fat Dissolves Flavor Compounds: Many volatile flavor compounds are fat-soluble. The fat in creamy dressings and cheeses can help to "dissolve" or dilute these compounds, softening their perception.
• Richness and Sweetness: Many creamy dressings incorporate a touch of sweetness (e.g., honey, maple syrup) which directly counters bitterness. Cheeses, especially goat cheese or feta, offer a salty, tangy, or sometimes earthy richness that complements the watercress beautifully.

Try tossing raw watercress with a light yogurt-dill dressing, a classic blue cheese dressing, or a simple vinaigrette enriched with crumbled goat cheese or feta. The combination is often irresistible.

How Does Sweetness Counteract Bitterness in Watercress Dishes?

Sweetness is a powerful antidote to bitterness, making it an excellent partner for watercress in various dishes. The contrast between sweet and peppery creates a more complex and enjoyable flavor profile.

Ways sweetness balances watercress:

• Direct Contrast: Sweet flavors directly mask or diminish the perception of bitter flavors on the tongue. Our brains interpret a mix of sweet and bitter as a more rounded, less aggressive taste.
• Enhances Other Flavors: When bitterness is tempered by sweetness, it allows other subtle flavors in the watercress (and the dish as a whole) to emerge and be appreciated.
• Adds Depth: A touch of sweetness can add an unexpected depth and richness to a watercress salad or side dish.

Consider adding slices of mandarin orange, a handful of candied pecans, or a drizzle of maple-balsamic glaze to a watercress salad. Even incorporating naturally sweet vegetables like roasted beets or butternut squash can work wonders to balance the peppery green.

What Are the Best Practices for Growing and Storing Watercress for Milder Flavor?

If you're growing your own watercress, or buying it from the store, there are certain practices that can help you obtain and maintain a milder flavor, minimizing the inherent bitterness.

How Do Growing Conditions Influence Watercress Bitterness?

Growing conditions significantly influence watercress bitterness. Stressful environments can cause the plant to produce more of its defensive, pungent compounds, while optimal conditions promote a milder flavor.

Ideal growing conditions for milder watercress:

• Cool Temperatures: Watercress prefers cool, consistent temperatures, ideally between 50-65°F (10-18°C). Heat stress, especially in direct summer sun, can increase bitterness.
• Constant Moisture (or Flowing Water): In its natural habitat, watercress grows in cool, flowing water. Replicating this, or at least providing consistent moisture, is crucial. It dislikes drying out. Growing it in a hydroponic system for greens can offer excellent control.
• Partial Shade: While it needs light, in hotter climates, partial shade (especially afternoon shade) can protect it from intense sun and keep it milder.
• Rich, Clean Soil (or Water): Ensure it's grown in fertile, well-draining soil or, if aquatic, in clean, unpolluted water. Nutrient deficiencies can sometimes stress plants and alter flavor.
• Harvest Before Flowering: Harvest leaves regularly before the plant sends up a flower stalk (bolts). Once it flowers, the leaves become much more bitter and tough.

If you're growing it in containers, using a self-watering planter for herbs can help maintain consistent moisture.

When is the Best Time to Harvest Watercress for Milder Flavor?

To ensure the mildest flavor from homegrown watercress, timing your harvest is essential. Picking the right leaves at the right stage of growth will yield the most palatable results.

Best harvest practices for milder flavor:

• Harvest Young Leaves: Always opt for young, tender leaves and stems. These will have the least intense bitterness and the most delicate texture. Avoid older, tougher, or very large leaves.
• Harvest Regularly: Regular harvesting encourages new, mild growth and prevents the plant from bolting.
• Harvest in Cool Weather: If possible, harvest in the cooler parts of the day (early morning or late evening) or during cooler seasons (spring and fall) when the plant is less stressed by heat.
• Before Flowering: Crucially, harvest watercress before it begins to flower. The moment flower stalks appear, the plant shifts its energy to reproduction, and the leaves become significantly more bitter and fibrous. If you see flower buds, snip them off to encourage more leaf growth, but the flavor may still be impacted.

By harvesting strategically, you can ensure a steady supply of delicious, milder watercress from your garden.

What are the Best Ways to Store Watercress to Maintain Freshness and Milder Flavor?

Proper storage is vital to maintain watercress freshness and its milder flavor, as improper handling can lead to wilting and an increase in bitterness. The goal is to keep it hydrated and cool.

Best storage methods:

• In Water (Like a Bouquet): This is the best method for raw watercress.
  1. Trim the cut ends of the stems.
  2. Place the watercress stems-down in a glass or jar with about an inch of cold water, like a bouquet of flowers.
  3. Cover the leaves loosely with a plastic bag (e.g., a produce bag) to create a humid environment.
  4. Store in the refrigerator. Change the water every day or two. This method can keep watercress fresh for up to a week.
• Wrapped in Damp Paper Towels:
  1. Wash and gently pat dry the watercress (do not use a salad spinner here, as it can damage delicate leaves).
  2. Wrap the watercress loosely in slightly damp paper towels.
  3. Place the wrapped watercress in a plastic bag or an airtight container.
  4. Store in the crisper drawer of the refrigerator. This method also works well for a few days.
• Avoid Direct Contact with Ice: While cold is good, direct contact with ice or prolonged exposure to very wet conditions can cause watercress to become mushy.

Proper storage helps to slow down the breakdown of beneficial compounds and maintains the watercress's crisp texture and desired flavor profile until you're ready to enjoy it.