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Watercress, Nasturtium officinale, of the mustard family Cruciferae, Rorippa nasturtium aquaticum, is an aquatic, succulent, leafy plant. This perennial, trailing plant, whose brittle soft shoots root in water and mud, grows wild in clear streams flowing through limestone formations. It is believed to be Eurasian in origin. Watercress was probably introduced to America in the 1600's, and commercial production probably began in Europe during the 18th or 19th century, and has since spread throughout the world.
Watercress contains a volatile mustard oil, with compounds similar to those in raphanus sativus, the radish, also of the mustard family. Watercress is the richest natural source of a compound called phenylethylisothiocyanate, which gives the plant its unique peppery flavor and in a wide number of scientific studies has been shown to have powerful anti cancer properties. The name Nasturtium is derived from the Greek 'nasus', nose, and 'tortus', twisted, because of the peppery flavor of the species N. officinale. Watercress is entirely different from plants known by the colloquial name nasturtium, that are members of the nasturtium family.
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