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watercress

watercress, hardy perennial European herb (Nasturtium officinale) of the family Cruciferae (mustard family), widely naturalized in North America, found in or around water. Often cultivated commercially for the small, pungent leaflets, it is used as a peppery salad green or garnish. Other plants of the genus are sometimes called watercress and are used similarly. Watercress was formerly used as a domestic remedy and against scurvy. The ornamental plant whose common name is nasturtium is unrelated. Watercress is classified in the division Magnoliophyta, class Magnoliopsida, order Capparales, family Cruciferae.

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watercress

watercress Leaves of Nasturtium officinale (green watercress, remains green in autumn and is susceptible to frost) and N. microphyllum x officinale (brown or winter watercress); eaten raw in salads. A 60‐g portion is a rich source of vitamin C; a good source of vitamin A (1300 μg carotene); a source of calcium and iron; provides 1.6 g of dietary fibre; supplies 10 kcal (40 kJ).

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watercress

watercress Floating or creeping plant found in running or spring waters. The succulent leaves, divided into small, oval leaflets, have a pungent flavour and are used in salads and soups. The clustered flowers are white. Height: 25cm (10in). Family Brassicaceae/Cruciferae; species Nasturtium officinale.

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watercress

wa·ter·cress / ˈwôtərˌkres; ˈwä-/ • n. a cress (Nasturtium officinale) that grows in running water and whose pungent leaves are used in salad.

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watercress

watercress See NASTURTIUM.

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watercress

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