THE familiar watercress is a member of the mustard family and its origins can be traced to Persia and ancient Greece.

It was said that Hippocrates, the father of medicine, located his first hospital on the Island of Kos, around 400 BC, close to natural springs so that he could obtain fresh watercress to treat blood disorders.

Bursting with goodness, this much underrated and underused plant is believed to have aphrodisiacal properties by the inhabitants of Crete, who swear by its powers.

Gram for gram, watercress contains as much Vitamin C as oranges, more calcium than milk and more iron than spinach. It also contains substantial amounts of beta carotene, Vitamins A, E and folic acid, which are great for healthy skin and eyes.

To find out more about watercress, the Not Just a Bit on the Side campaign and local events during from May 23rd to the 31st, visit the website of the Watercress company at www.watercress.co.uk/home/

Watercress sauce for mackerel, salmon or trout

Sauce

250g watercress

pint water or fish stock

25g butter

25g flour

Salt to taste

1 or 2 tbsp double cream

Fish

4 fillets hot smoked mackerel or

4 salmon fillets, boned and skinned

white wine and water, the zest and juice of one lemon, some dill and peppercorns

1Remove all the stalks from the watercress. This may seem a laborious process but the results justify the extra work. Simmer the stalks in the water or fish stock until they are tender. Macerate, then drain and set the stock aside-the stalks may be thrown away.

2In the meantime chop the watercress very finely. Heat the butter and cook the flour until it turns creamy. Add the stock, chopped watercress and a little salt. Bring to the boil, remove from the heat and add the cream before serving. It is excellent served with prepared hot smoked mackerel, grilled trout or salmon and boiled, buttery potatoes.

If serving with salmon, place the salmon fillets in a saucepan and barely cover with a mixture of white wine and water, the zest and juice of one lemon, some dill and peppercorns. Bring to the boil and slowly simmer for a couple of minutes. Turn off the heat and let it cool. Refrigerate for an hour and serve cold with cold watercress sauce, adding two tablespoons of crme fraiche to the sauce.

Venika Kingsland