An aquatic plant, a type of cress, that is both cultivated and found growing in the wild. Its dark–green leaves have a peppery, slightly pungent mustardy flavour and are used in salads, added to sandwiches and used as a garnish. Watercress may also be cooked in soups and sauces, although cooking destroys its potency. Buy dark leaves with no yellowing and use quickly. To store, stand stems in a bowl of water, cover with a plastic bag and refrigerate.
Also known as — winter rocket