Watercress

Watercress is a leafy green with a distinctive peppery bite and a fresh, slightly tangy flavour that cuts through rich, smoky dishes beautifully. Its crisp texture holds up well when served raw, making it an excellent contrast to slow-cooked or grilled meats. When lightly wilted or briefly grilled over coals, watercress softens slightly and its peppery notes mellow, adding a subtle depth to BBQ plates without overpowering other ingredients. It works particularly well as a bed for smoked fish or as a garnish for grilled cheeses, where its brightness lifts the overall dish. When selecting watercress, look for vibrant, dark green leaves and firm stems. Avoid bunches with yellowing leaves or signs of wilting as these indicate age and reduced flavour. Watercress is best bought fresh and used quickly to enjoy its full peppery punch. If you need to store it, wrap it loosely in a damp cloth or paper towel and place it in the fridge. This will keep it fresh for a few days but avoid washing it until just before use to prevent sogginess. In BBQ contexts, watercress can be added at the end of cooking or served alongside to provide a fresh counterpoint to smoky, fatty flavours. It is also excellent in salads that accompany grilled meats or as a topping on open sandwiches. Experiment with adding it to sauces or chimichurri-style dressings to introduce a peppery note that complements charred foods. Its versatility and bold flavour make it a valuable green to keep in your fire-cooking repertoire.