Did you know that watercress is a member of the same family as nasturtiums? Both have a zingy, peppery flavor. Watercress is loaded with Vitamins C and A, among other nutrients. This is yummy as a dip, spread, or dolloped on top of baked potatoes.
1 cup watercress leaves, minced
2 stalks wild garlic (or 1 large garlic clove), minced
8 oz. cream cheese, room temperature
4 oz. butter, room temperature
1/2 tsp. each: dried oregano, thyme, marjoram, basil, dill leaves
Mix everything together, either by hand, in processor, or mixer. Store in refrigerator, covered, up to 2 weeks.
Rita is an award-winning syndicated journalist, inductee into Escoffier Hall of Fame, President’s Medal ACF, Appalachian herbal scholar, accredited family herbalist, author, cooking teacher, media personality, motivational speaker, and the founding editor of AboutEating.com. She pens a weekly column for Community Press Newspapers and writes about food, health, and gardening for national publications.