Watercress

Creates lush green carpets along stream edges and pond margins, providing valuable groundcover in wet areas. Bright green foliage contrasts beautifully with water features. Excellent for rain gardens, bioswales, and natural swimming pool filtration zones.

Traditionally valued as spring tonic rich in vitamins A, C, K, and minerals including iron and calcium. Contains glucosinolates with antioxidant properties. Historically used to treat scurvy and improve digestion. Should be consumed from clean water sources only.

Prized for peppery, slightly bitter flavor. Classic ingredient in British tea sandwiches and French potage au cresson. Best harvested young before flowering. Can be used fresh in pestos, blended into smoothies, or lightly sauteed. Flowers also edible.

Native to Europe and Asia, naturalized worldwide in aquatic habitats. Provides habitat for aquatic invertebrates and shelter for small fish. Acts as biofilter, absorbing excess nutrients from water. Flowers attract small pollinators. Seeds and foliage consumed by waterfowl.

Aquatic or semi-aquatic perennial with hollow stems that root at nodes. Pinnately compound leaves with 3-11 rounded leaflets. Small white flowers with four petals in terminal racemes. Produces slender curved seed pods. Distinguished by aquatic habitat and peppery taste.

Not applicable - herbaceous aquatic plant without woody tissue suitable for construction.

Hippocrates allegedly built the first hospital next to a stream specifically to have fresh watercress for patients. In Victorian England, watercress was known as poor man's bread. The town of Alresford in Hampshire declared itself the Watercress Capital of the World.