Water-Cress
Universally a favorite in great Britain, but American cultivators complain that there is not sufficient demand for it to justify them for their trouble. It grows in running water, and is indigenous in many of our mountain streams. It is used to serve with roast fowls instead of a sauce, for garnishing, and, eaten with salt only, as a relish at tea or supper. It should be carefully picked over and trimmed of about half the stems that are generally brought to market.