ONE WRITER WHOM I had to study for a state examination in English literature in 1968 was Geoffrey Chaucer (c1343-1400). Although I struggled to make sense of his “Prologue” to the Canterbury Tales, I enjoyed doing so. Since then, I have hardly ever thought about Chaucer. This changed when we made our third visit to the attractive village of Ewelme in Oxfordshire. During this visit, the parish church (St Mary) was open, and we were able to enter. Inside, we met a churchwarden, who was getting the place ready for a funeral service. He pointed out a very elaborate tomb that separates the chancel from the Chapel of St John the Baptist, which occupies the southeast corner of the church. I could hardly believe my ears when he told me whose remains are buried beneath this tomb.
The tomb, which bears the carved stone effigy of a woman, and beneath it, a stone carving depicting her after death, is that of Alice, the Duchess of Suffolk (1404-1475). She had been married first to the Earl of Salisbury, who died in 1428. Her second husband was William de la Pole (1396-1450), 4th Earl and first Duke of Suffolk. Fascinating though this is, what really interested me was that her paternal grandfather was none other than Geoffrey Chaucer, whose writing I studied many years ago. Near to Alice’s tomb, there is a less elaborate tomb containing the remains of her parents, Thomas Chaucer and Maud (née Burghersh).
Once again, visiting places in the English countryside has led us to making an exciting discovery.
BITTER TASTING, WATERCRESS is a member of the cabbage family (Brassicaceae). It is rich in health-giving nutrients. In Britain, it is grown in fast flowing chalk streams. It used to be grown in streams on Hampstead Heath, and there is a row of cottages that formerly housed watercress workers on Hampstead’s Willow Road. Another place where it was once grown is the Oxfordshire village of Ewelme.
A trout stream runs past Ewelme. It was here in the late 19th century that the Smith family from the village of South Weston, not far from Ewelme and the larger town of Watlington, began cultivating watercress in the stream. The watercress beds stretch for about ¾ mile along the stream, and have now been preserved as a nature reserve. By the beginning of the 20th century, the watercress beds at Ewelme were flourishing, producing large crops. Hampers containing 56 lb of watercress were carried by wagon to Watlington railway station, and from there they were transported by train to the Midlands and Manchester. The cress from Ewelme was highly regarded all over the country.
The Smith family kept the watercress beds going until the mid-1960s, when they were sold to new owners. The beds were kept going but became increasingly less viable economically. They were closed in 1988. However, visitors to Ewelme can see the two rows of rectangular beds, each enclosed by low partitions. A boardwalk runs along the length of the beds, separating the two rows. The stream flows through the beds. What can be seen now was the result of much restoration work carried out by local volunteers. A small visitors’ centre stands next to the beds. Near the beds, there is a house called Watercress Cottages, where a member of the Smith family used to live.
Ewelme is an attractive village with many historic buildings. A visit to the watercress beds, now the home of waterfowl, is an unusual experience and well worth making.
MANY PEOPLE ENJOY eating watercress. I quite like it, but it is not my favourite. I prefer eating its close and more piquant relatives: mustard and wasabi. As its name suggests, watercress is an aquatic plant that lives in a watery environment. It could almost be considered an edible water weed. This April (2021) we visited Ewelme, a small village in Oxfordshire, where watercress is cultivated in the river that runs through it. We had come to Ewelme to see its alms-houses and school, which were built in about 1437 and are still being used for their original purposes. I will relate more about these in the future.
On our way to the village, we met some cyclists, who told us about the watercress cultivation in Ewelme and recommended that we took a look at the set-up. I was interested to see it as I had never (knowingly) seen watercress growing. Also, I was curious because I have often walked past Willow Cottages on Willow Road in Hampstead. It was in this row of dwellings that Hampstead’s watercress pickers lived many years ago. They gathered the crop from streams flowing on nearby Hampstead Heath.
The name Ewelme is derived from the Old English ‘Ae-whylme’ meaning ‘waters whelming’ or ‘source of a stream or river’. In the early 13th century, the place was known as ‘Eawelma’. The spring after which the village is named is just north of Ewelme. Water from the spring that flows through the village is in Ewelme Brook, which is a short tributary of the nearby River Thames. It meets the Thames 1.2 miles upstream from Wallingford Bridge. Watercress grows best in alkaline water such as flows in Ewelme Brook, which rises in the chalky Chiltern Hills.
The watercress beds can be found in Ewelme near the northern end of the High Street, northwest of the attractive village pond that forms a part of the Brook. They were established in the 19th century. Watercress from Ewelme was taken to Wallingford from where it was carried further afield by train. In 1881, the idea of a rail link between Ewelme and Wallingford was mooted, but the line was never built. It was in that year that:
“…Smiths of Lewknor and South Weston, who were established at Brownings by 1881, and created cress beds along the roadside stream probably in stages. The business continued until 1988, with cress initially transported from Watlington station for sale in the Midlands, Covent Garden, and Oxford.” (www.british-history.ac.uk/vch/oxon/vol18/pp192-234)
The watercress beds at Ewelme are a series of rectangular enclosures in a widened part of the stream. The cress grows, floating on the water in the enclosures. Pairs of enclosures are arranged sequentially like shallow steps in a staircase. The shallow water flows rapidly from one enclosure to the next through small gaps in the stone barriers that demarcate them. Swarms of watercress leaves on their stems almost fill each of the enclosures, deriving nutrients and water from the continuously changing water flowing through their roots. I imagine that picking the crop involves wading in the watery watercress beds.
Although Oxfordshire is no longer one of the major counties for watercress cultivation, what can be seen at Ewelme is pleasing to the eye. The counties where most of this plant is now grown include Hampshire, Dorset, Wiltshire, and Hertfordshire (https://en.wikipedia.org/wiki/Watercress). Alresford in Hampshire, near Winchester, is known as the UK’s watercress capital.
Although I am not keen on raw watercress, I prefer it served in a soup. My late aunt used to make a superb watercress soup using fresh watercress added at the last minute to a homemade vegetable stock. We have tried making it with meat stock, but this was not nearly as nice because the fresh taste of the almost uncooked watercress gets masked by the flavour of the stock. With this small bit of culinary advice, I will leave the watercress beds of Ewelme and wish you “bon appetit”.
yamey 