Watercress w Roots (Singapore) - 西洋菜有根 (新加坡)

Flavour & Texture: Crisp, peppery, and slightly bitter with tender stems and vibrant dark green leaves. A staple in both Chinese home cooking and Western kitchens — versatile, nutritious, and full of flavour.

How to Use:

🍲 Pork rib soup — The classic Cantonese pairing. Simmer low and slow with pork ribs, red dates, and dried candied dates (蜜枣) for a deeply nourishing, naturally sweet broth.

🥬 Stir-fry — Blanch briefly or toss with garlic over high heat for a quick, wholesome side dish.

🥗 Fresh salads — Use raw leaves as a peppery salad base paired with citrus dressing, shaved parmesan, or poached eggs.

🍜 Noodles & congee — Blanch and serve alongside porridge or noodle soups for added greens.

Pro tip: Sold with roots intact so your watercress stays fresher for longer — you can even place the stems in a glass of water in the fridge to extend its life further.

Storage: Refrigerate with roots submerged in a little water or wrapped in a damp paper towel. Best consumed within 4–5 days.