Watercress or yellowcress (Nasturtium officinale) is a species of aquatic flowering plant in the cabbage family, Brassicaceae. Watercress is a rapidly growing perennial plant native to Eurasia. It is one of the oldest known leaf vegetables consumed by humans.

Feb 10, 2023 · Watercress is an aquatic leafy vegetable that grows in cool, shallow streams. Native to Eurasia, the plant's medicinal and culinary uses can be traced back to ancient times.

Aug 6, 2018 · Watercress is a type of vegetable classified in the same family as kale, cabbage, and Brussels sprouts. Watercress may support bone and eye health and enhance athletic performance.

Jul 24, 2023 · Watercress is an ancient green that may have been a staple in the diet of Roman soldiers. It is also a member of the cruciferous family, alongside kale, broccoli, arugula, and Brussels sprouts....

Oct 28, 2024 · Dubbed the healthiest vegetable by the CDC, watercress is the bright, peppery green you should be eating. Learn how to eat watercress, from how to prep it to how to use it in salads, soups, sides, garnishes, and more

Mar 21, 2025 · Watercress is a peppery leafy green that contains a wide range of nutrients including vitamins K and A. Here’s how to buy the nutrient-dense vegetable and enjoy it in salads, soups, stir-fries ...

Learn more about WATERCRESS uses, effectiveness, possible side effects, interactions, dosage, user ratings and products that contain WATERCRESS.

Sep 25, 2020 · Watercress is a nutrient-packed vegetable known for its peppery flavor and various health benefits. It is rich in vitamins A and C, which help maintain good vision, boost the immune system, and...

Watercress, (Nasturtium officinale), perennial aquatic plant of the mustard family (Brassicaceae), native to Eurasia and naturalized throughout North America. Watercress thrives in cool flowing streams, where it grows submerged, floating on the water, or spread over mud surfaces.

Mar 29, 2025 · Watercress is a mineral-dense dark, leafy green that originated from Asia and Europe, and is grown in natural spring water and slow meandering streams. It has a slightly peppery taste and an interesting balance of crunchy edible stalks and soft leaves.