Cress is a fast-growing plant with small, peppery-tasting leaves that people eat in salads and sandwiches. The most common type, called watercress, grows naturally along streams and in wet places, which is how it got its name. Garden cress grows easily in soil or even on damp paper towels, making it popular for classroom science experiments where kids can watch seeds sprout and grow in just a few days.

The leaves have a sharp, tangy flavor similar to mustard or radish, which adds a nice kick to food. Cress belongs to the same plant family as broccoli, cabbage, and mustard, which explains that distinctive peppery taste. You'll often see watercress in fancy restaurants because chefs value its bright flavor and crisp texture, but it's also simple enough to grow yourself on a sunny windowsill. In England, egg and cress sandwiches are a traditional favorite.