Watercress by Hijo Fresh
Delicate Leaves, Peppery Bite
Tasting notes of the Curator
Watercress is a leafy green with a personality all its own. Its small, rounded leaves and slender stems carry a refreshing peppery bite, reminiscent of mustard greens but more delicate and herbaceous. This balance of sharpness and freshness makes watercress both a star ingredient and a perfect supporting accent. Enjoyed raw, it brings brightness and energy to salads and sandwiches; lightly cooked, its spiciness mellows into a gentle earthiness that enriches soups and sautés. Grown in Hijo Fresh’s precision-farmed greenhouses, every bundle of watercress is consistently vibrant, clean, and packed with nutrients. Its crisp texture, vibrant green color, and lively flavor are proof of both the care and innovation behind its cultivation. More than just a garnish, watercress is an ingredient that transforms the simplest dishes into refreshing, memorable experiences.
Pairings and Suggestions
Watercress adds bold freshness and versatility across cuisines.
Salads: Mix with citrus fruits, apples, or pears for a sweet-spicy balance.
Soups: Stir into potato or chicken soup just before serving for peppery brightness.
Sandwiches: Layer into smoked salmon or roast beef sandwiches for a lively crunch.
Asian Dishes: Use as a garnish for pho, ramen, or stir-fried noodles.
From Field to Plate
Watercress by Hijo Fresh is cultivated in controlled greenhouse environments where water, light, and nutrients are precisely balanced. This method produces consistently fresh and flavorful greens while supporting sustainable farming practices. Hijo Fresh’s approach reduces environmental impact while ensuring quality that meets the standards of top restaurants and discerning home cooks. The result is a green that’s not only packed with flavor but also grown with a commitment to building a vibrant future for agriculture in the Philippines.
Storage Instructions
Keep refrigerated at 1–4°C. Store upright in a container with a damp paper towel or in its breathable packaging. Best consumed within 2–3 days for optimal freshness.