What Is the Scientific Name for Watercress?
Botanically, watercress is known as Nasturtium officinale, a name derived from the Latin for "twisted nose," referring to its pungent flavor. This scientific name is crucial for distinguishing true watercress from other species, particularly the garden flower commonly called nasturtium (Tropaeolum majus), which is not closely related despite having a similar peppery taste. Watercress belongs to the Brassicaceae (mustard) family, alongside vegetables like kale, cabbage, and broccoli.
Common and Regional Synonyms for Watercress
Beyond its primary and scientific names, watercress has acquired a few other common names and synonyms over time.
- Yellowcress: This name is sometimes used to refer to watercress or other related species with a similar appearance, especially since a close relative, Nasturtium microphyllum, is called onerow yellowcress.
- Cress: Often used as a general term for a group of peppery greens, watercress is frequently referred to simply as "cress".
- Indian Cress (Incorrect): This is a common point of confusion. While some sources may list "Indian cress" as a synonym, this name correctly refers to the garden nasturtium (Tropaeolum majus), which is not true watercress.
- American Cress: This name typically refers to upland cress, a close relative of watercress that grows in dry soil instead of water.
- Two-rowed watercress: This descriptive name refers to the double row of seeds found within the plant's seedpods.
The Confusion with Garden Nasturtium
One of the most frequent mix-ups involves the ornamental garden nasturtium (Tropaeolum majus). It is vital to remember these are entirely different plants with no close botanical relationship. The confusion arises because both plants share a similar spicy, peppery taste.
- Watercress (Nasturtium officinale): An aquatic or semi-aquatic perennial with hollow stems and small white flowers, part of the mustard family.
- Garden Nasturtium (Tropaeolum majus): A flowering annual with larger, often orange or yellow, edible flowers and leaves, belonging to the Tropaeolaceae family.
Comparison of Watercress and Other Similar Greens
Understanding the subtle differences between watercress and other peppery greens can help in both the kitchen and the garden.
| Feature | Watercress (Nasturtium officinale) | Arugula (Eruca vesicaria) | Garden Cress (Lepidium sativum) |
|---|---|---|---|
| Flavor | Pungent, peppery, with a hint of mustard. | Spicy and peppery, but often with a slightly bitter undertone. | Intense, tangy, and peppery flavor, similar to mustard. |
| Habitat | Semi-aquatic, grows in clear, cool, flowing water. | Thrives in dry soil and is grown as a leafy green vegetable. | Grows quickly in soil, often used for sprouts. |
| Appearance | Hollow stems with small, rounded, dark green leaves. | Flat, lobed leaves with a rounded top and smoother sides. | Fine-stemmed with small, delicate leaves. |
| Related Family | Brassicaceae (Mustard family). | Brassicaceae (Mustard family). | Brassicaceae (Mustard family). |
The History of Watercress Names
The name "watercress" has been in use for centuries, often referencing the plant's habitat and taste. Its Latin name, Nasturtium officinale, hints at its long history of medicinal use; the suffix officinale traditionally denotes a plant used in herbal medicine. In different languages and cultures, it may have distinct names. For instance, in Hindi, watercress is known as Jal Kumbhi. This rich history of different names highlights its global recognition and diverse usage throughout human history.
Conclusion
While most people know it as watercress, this versatile and nutritious plant is also identified by its scientific name, Nasturtium officinale, and other descriptive titles like yellowcress. Its peppery flavor profile is a characteristic of the wider Brassicaceae family to which it belongs. By understanding these various names and distinguishing it from unrelated plants like garden nasturtium, you can more confidently identify and appreciate this healthful aquatic green. The array of names simply reflects its long history and wide-ranging presence in different culinary and cultural contexts worldwide.
