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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Watercress (Nasturtium officinale) is an edible perennial in the mustard family that can be found throughout the United States. It was brought over from Europe and has since become invasive.
Watercress can be found in streams with water 1-6 inches deep. It is imperative to ensure the water is not polluted and the stream is not downhill from livestock.
Watercress is best harvested in fall and spring. The greens can get bitter in the summer, and the plant usually dies back in the winter.
Watercress has alternate leaves with 3-9 oval-shaped leaflets. The plant produces thin, white roots that grow in clumps. Flowers have 4 white petals.
To harvest watercress, snip the leaves at the surface of the water. The leaves can be kept in cool water before using.
Watercress has the characteristic spicy flavor of brassicas. It can be consumed raw if water quality is confirmed but is safer to cook due to risk of liver fluke.
Watercress is considered a superfood due to its high vitamin and mineral content.
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
