Watercress

Watercress (Nasturtium officinale) is a semi-aquatic, perennial plant native to Europe and Asia, and one of the oldest known leaf vegetables consumed by humans. It is a fast-growing, flowering plant known scientifically as Nasturtium officinale and is a member of the cabbage family, Brassicaceae. The plant is typically found in and around streams, rivers, and other bodies of fresh water, where it has adapted to grow in wet, muddy conditions. Watercress is characterized by its small, round, dark green leaves and white flowers, and it is often used as a leaf vegetable, either raw or cooked, in various culinary dishes. In Hebrew, watercress is known as תַּרְתַּר (tartar). In French, it is called cresson de fontaine, and in German, it is referred to as Brunnenkresse. Watercress is highly nutritious, containing significant amounts of vitamins A, C, and K, as well as calcium, iron, and folate. It has been used historically for its medicinal properties, including as a treatment for scurvy due to its high vitamin C content. The plant is also notable for its peppery flavor, which is often compared to that of mustard or horseradish.