Watercress is a leafy green plant that grows in or near fresh, flowing water like streams and springs. It has small, round leaves and a sharp, peppery taste that adds a pleasant kick to salads and sandwiches. People have eaten watercress for thousands of years, with ancient Romans valuing it so much they believed it could sharpen the mind.

The plant thrives in cool, clean water, which is why you'll often find it growing wild near natural springs or carefully cultivated in special watercress beds where fresh water flows constantly. Its crisp texture and spicy flavor make it popular in soups, especially the classic watercress soup, and as a garnish on fancy dishes.

Watercress is packed with vitamins and minerals, particularly vitamin K and iron, which led to it being served to sailors in the 1800s to help prevent scurvy during long voyages. Today, you can find it in grocery stores alongside other salad greens, though wild watercress still grows abundantly in many places. If you ever spot it growing wild and want to try it, make sure the water it's growing in is clean, since watercress absorbs things from its environment.