Watercress
Nasturtium officinale
Sharp, peppery, mustardy with mineral aquatic undertones; sharper than arugula.
About Watercress
Watercress is the peppery, aquatic-grown green that grows wild along streams and is cultivated in flooded fields. The flavor is sharper than arugula — closer to radish heat — with a distinctive mineral-aquatic note from its growing environment. Editorially significant as the only mainstream green grown in water rather than soil; production is concentrated in specific regions with appropriate clean-water access (Kentucky, England, Italy's Veneto). Traditional British and French cuisines use watercress extensively (English afternoon tea sandwiches, French velouté de cresson), but American culinary adoption is limited despite the green's nutritional density (one of the highest nutrient-per-calorie foods documented).
Variety profile
Common uses
- English watercress sandwiches
- Cream of watercress soup
- Salad green
- Steak garnish
- Asian stir-fry green
Editorial notes
Watercress wilts faster than other greens — buy with stems still in water (rubber-banded bunches) and use within 2-3 days. Tap-water-stored watercress lasts longer than refrigerated.