Water Drop-Wort

Description

Description/Taste
Water Dropwort is a long-stemmed green vegetable that is considered to be an aquatic plant. It has thin, hollow stems that grow up to 100 centimeters long, and green leaves that are oblong to ovate in shape with serrated edges. The plant’s delicate, fragrant white flowers grow in flat-topped clusters rising from the stalks. Water Dropwort leaves taste of carrot tops and celery.

Seasons/Availability
Water Dropwort is available in the fall and winter months.

Current Facts
Botanically classified as Oenanthe javanica, the Water Dropwort is the only plant in the Oenanthe genus that is not toxic. It is often mistaken for some of its poisonous relatives, such as the deadly hemlock water dropwort, a common plant in Britain that has caused many accidental deaths. All parts of the Water Dropwort, from its young shoots to its roots, are edible, and it is highly prized as a vegetable and flavoring agent. Although Water Dropwort is a warm-weather plant of the wetland areas, it is considered a cool-weather vegetable, and is most commonly eaten in the fall and winter when its young shoots and leaves appear. Water Dropwort is also known by other names such as Seri in Japan, and Minari in Korea. It may be referred to as Korean watercress, Japanese parsley, and even Chinese celery, although those names belong to completely different plants. In addition to its culinary applications, Water Dropwort can be used as a feed for fish (koi fish in particular are said to be fond of eating the plant) and as an ornamental water filtration plant in ponds.

Nutritional Value
Water Dropwort is rich in vitamins and minerals. It contains high amounts of beta-carotene, iron and vitamin E. It also contains riboflavin, calcium, and protein. Its chlorophyll-rich leaves have antigenotoxic and antioxidative properties, and thus can be highly beneficial for overall health.

Applications
Water Dropwort is used as a flavoring herb in soups and stews. Both the leaves and stems can be finely chopped and used as a topping on any savory dish. In Korea, it is commonly used as a flavoring for kimchi, and as a vegetable in the hot-stone dish bibimbap and in the fish soup, Maeuntang. Water Dropwort may be sautéed on its own, or used in pasta or noodle dishes. It adds excellent flavor to quiches, sandwiches, and casseroles. Water Dropwort can be used as a substitute for watercress in recipes, as it delivers a similar crunch. Once harvested, Water Dropwort is prone to wilting. Store Water Dropwort loosely in a bag, in the refrigerator, where they will be good for a couple of days. If the plant is available with the roots intact, place them in a jar filled with water and store in the refrigerator where they may last longer.

Source: specialtyproduce.com