Watercress

Watercress (Nasturtium officinale) is a fast-growing aquatic perennial with a sharp, peppery bite similar to arugula, traditionally grown right in flowing streams and springs. It's one of the few culinary greens genuinely happiest with its roots sitting in water.

Growing Watercress

True watercress wants its roots constantly wet, historically grown in shallow, flowing streams, though home gardeners can approximate this with a large container kept consistently flooded or by growing it as a bog plant at a pond's edge. It's fast-growing and can be repeatedly cut back for a continuous harvest as long as the water supply stays constant.

Culinary Uses

Watercress brings a sharp, peppery bite to salads and sandwiches, and its leaves make an excellent base for a classic watercress soup. Because it's traditionally grown in open water sources, commercially sold watercress is a safer bet than foraged wild watercress, which can carry contaminants from the water it grew in.