Although native to Europe and Asia, plants now grow wild in American waters. Large leafed varieties that are marketed in supermarkets are cultivated in specially designed ponds.

Watercress has a low caloric count. Ten sprigs yield 10 calories. And is only a minor source of other nutrients.

Most watercress is available during May, June and July. When you buy a bunch, look for fresh looking, crisp, deep green leaves. Avoid bunches with signs of yellowing, wilting, or crushing. At home, separate each bunch and wash the sprigs in cold water. Shake off the excess moisture and refrigerate in a covered jar or in a plastic bag for a few days only.

Watercress is well liked in many parts of the world. Cream of watercress soup is a French specialty as are watercress tea sandwiches in England. Orientals use watercress in egg drop and won ton soups.

Both the leaves and stems of watercress are edible. In the United States, sprigs are frequently used to add both bright green color and biting flavor to salads and a variety of other foods. Remember, too, that watercress sprigs make an imaginative plate garnish for many kinds of side and main dishes.

WATER CRESS PINWHEELS

Ingredients

• 1 unsliced loaf white sandwich bread
• 1 cup snipped watercress
• 2 – 3 ounce packages cream cheese, softened

Method

1. Cut the bread lengthwise in slices 3/8 inch thick, remove crusts.
2. Combine watercress, softened cream cheese, and dash salt.
3. Spread ¼ cup filling on each slice.
4. Roll up, starting at the narrow end.
5. Wrap in foil, chill.
6. Slice pinwheels 3/9 inch thick.

Makes 24 pinwheels.