Perhaps you may stop a while at the picturesque Georgian town of Alresford or Alton, a bustling market town and purchase some watercress!
" Watercress is in season from April to September and although it's usually relegated to a garnish on the plate, why not look upon it as a delicious and health-giving vegetable in its own right. You can use the hot peppery leaves to add a kick to salads, and their pungent flavour also makes flavoursome soups, sauces and flavoured butters and goes particularly well with eggs.
The hot peppery taste comes from the mustard oil in the plant and its strong flavour stimulates the taste buds and digestion. Young leaves contain less mustard oil and so have a milder flavour.
Curiously the peppery taste of watercress has a cooling effect, a paradox that was noted by the celebrated 14th century French chef Taillevent, who was also the first person to include it on a menu. He prepared a lavish banquet and served watercress after the fourth course, writing on the menu 'Watercress, served alone to refresh the mouth'.
Watercress was so popular in the past that every spring it was sold tied into bunches in Covent Garden, London by London street sellers. Buyers ate the bunches from their hands, rather as we would eat an ice cream cone!
It's not a good idea to eat watercress found growing in the wild though, as it's likely to be polluted and may carry liver fluke.
Cultivated watercress is grown on washed gravel and nourished with pure fresh spring water."
Above words from here
Watercress can be eaten in many ways ... my favourite is to serve watercress with salmon, where its refreshing flavour just compliments the taste of the fish perfectly.