Did you know that watercress is a member of the same family as nasturtiums? Both have a zingy, peppery flavor. Watercress is loaded with Vitamins C and A, among other nutrients. This is yummy as a dip, spread, or dolloped on top of baked potatoes.

1 cup watercress leaves, minced
2 stalks wild garlic (or 1 large garlic clove), minced
8 oz. cream cheese, room temperature
4 oz. butter, room temperature
1/2 tsp. each: dried oregano, thyme, marjoram, basil, dill leaves

Mix everything together, either by hand, in processor, or mixer. Store in refrigerator, covered, up to 2 weeks.