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Watercress is a vegetable and seasoning plant. Its name is primarily an umbrella term that encompasses plants of different species, all of which have in common a slightly peppery and sharp flavour and are consumed for their leaves. Some Watercress varieties grow on land, others in semi-aquatic fresh running water conditions, etc. In general, they are consumed raw in salads accompanied by a dressing or cooked in velvety soups or fragrant broths. In the past, they were furthermore used exclusively for their medicinal properties. Watercress is undoubtedly a rich source of beta-carotene, vitamins C, A, B1 and B2, and minerals - calcium, magnesium, iron, and copper.

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