Watercress (Nasturtium officinale)

Family: Brassicaceae | Edibility: Choice Edible (4/5)

Aquatic perennial thriving in cold, pure spring-fed streams, forming lush emerald mats of peppery succulent leaves.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Shoots

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

Crisp, succulent, and sharply peppery with pleasant mustardy warmth and horseradish brightness. — Chopped fresh into egg salads, sandwiches, and grain bowls; Puréed with potatoes and vegetable stock into classic watercress soup; Always harvest only from pristine springs or cook thoroughly to eliminate liver fluke risk

Habitat & North American Range

Cold freshwater limestone springs, clean brooks, and slow-moving clear streams. (Zone 3, Zone 4, Zone 5, Zone 6, Zone 7, Zone 8, Zone 9, Zone 10)