WATERCRESS (PREORDER)

24 bunches Watercress aka "Xi-Yang-Cai", "Dou-Ban-Cai", "Shui-Tian-Jie", "西洋菜", "豆瓣菜", "水田芥" The watercress has soft, green leaves that are oval-shaped attached to the crisp light green, long thin stems. Raw watercress has a peppery taste that diminishes after cooking, leaving a refreshing mild flavor. Mature watercress may sometimes taste slightly bitter. Common application includes soup and stew. Watercress is available year-round. Handling Tip Selection The watercress has bright green leaves that are not limp or yellow. Avoid watercress that feels slimy to the touch or bruised. Storage Watercress should be stored at 32°F (0°C) with a relative humidity of more than ninety-five percent and with mist. The typical shelf life is two to three weeks. The high relative humidity is key to maintaining longer shelf life and avoiding leaf wilting. Watercress is highly perishable, fluctuating temperature leads to leaf yellowing and slimy texture.  Watercress is sensitive to ethylene, a naturally occurring gas that regulates ripening. Watercress should not be stored with high ethylene-producing products to extend shelf life and delay yellowing. Watercress produces a low level of ethylene. Watercress is not sensitive to chilling injury and should be stored as cold as possible without freezing.