Watercress

[Tabouli]

Jennifer Boggess Ramon:
> Besides, an afternoon tea is a perfect excuse to haul out the devilled egg plate and make watercress and cucumber sandwiches sans crust.<

Poking my head out of a pile of paper to ask... what on *earth* is watercress like?  English children always seem to be munching on egg and cress sandwiches in books, and I was always curious about it.  Is it widely eaten?  What does it look and taste like?  (some cookbook told me it tastes "peppery" (?))  Can you actually scoop it out of a pond and wash it off to eat?

Maybe I have an emerging thing for eating aquatic plants or something, as I love the taste of seaweed as well...

Tabouli.




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