What Does Watercress Look Like at the Grocery Store?

December 19, 2025 •

3 min read

Watercress was once rated the healthiest vegetable by the CDC with a perfect score, but its small, delicate form can be hard to spot. To find the best selection for your salads and soups, knowing what does watercress look like at the grocery store is essential, allowing you to choose fresh, vibrant bunches with ease.

Quick Summary

This guide details the physical characteristics of fresh, high-quality watercress, including its leaves, stems, and typical packaging, to help you make the best choice at the store.

Key Points

Look for vibrant green leaves: Fresh watercress should have dark, perky, round leaves with no yellow or brown spots.
Feel the stems for firmness: The stems should be crisp and firm, not limp or mushy, indicating good hydration and freshness.
Avoid sliminess and bad odors: A slimy texture or an off smell are clear signs that the watercress is no longer fresh and should be avoided.
Expect two packaging types: You will likely find watercress sold either in refrigerated bunches with roots in water or in sealed plastic bags.
Distinguish from other greens: Watercress has hollow stems and round leaves, a contrast to the sharper leaves and solid stems of similar-tasting greens like arugula.

Where to Find Watercress in the Grocery Store

Watercress is typically found in the refrigerated produce section, often near other leafy greens and herbs like arugula, spinach, and parsley. It is highly perishable due to its high water content and is therefore usually sold in one of two main formats to preserve freshness.

First, you'll see it sold in loose bunches. This presentation is similar to how fresh herbs are displayed. The bunches might have their root balls intact or have cut stems. For added longevity, some stores will display these bunches with their stems in a small amount of cold water, much like a bouquet of flowers. A second common format is a sealed plastic bag or container, often with a moisture-absorbing packet to keep the greens from getting slimy.

Visual Indicators of Fresh Watercress

To select the highest quality watercress, pay close attention to its appearance. The visual signs of freshness are clear and easy to identify once you know what to look for.

Inspecting the Leaves

Fresh watercress leaves should be small, round to oval, and a vibrant, dark green color. They will appear perky and firm, never wilted or droopy. Avoid any leaves that show signs of yellowing, browning, or bruising, as these indicate the watercress is past its prime.

Checking the Stems

The stems are another excellent indicator of freshness. They should be crisp, firm, and pale green, often with a hollow feel. The stems should not be brown or mushy. While you may trim the thicker stems before use, their overall condition is a reliable metric for the bunch's health.

What to Avoid When Buying Watercress

Knowing what to avoid is just as important as knowing what to seek out. Here is a list of red flags to watch for when you are selecting your watercress:

Slimy Texture: A slimy or slick feeling on the leaves and stems is a surefire sign of decay.
Off-Putting Odor: Fresh watercress has a mild, peppery, and fresh scent. A strong, decaying, or sour smell indicates it is no longer good to eat.
Yellow or Brown Discoloration: Any significant amount of yellowing or browning on the leaves signals that the watercress is old or has been improperly stored.
Drooping or Wilting: A limp bunch of watercress, whether in a bag or a bunch, has lost its crispness and is losing its nutritional value.
Dry or Brittle Stems: While stems should be dry to the touch, they should not be brittle or shriveled, which is a sign of dehydration.

Comparing Watercress to Other Greens

Watercress is often displayed near other leafy greens that can be confused with it. While it shares some characteristics with its cruciferous family members, a few key distinctions set it apart.


Feature	Watercress	Arugula	Land Cress (Upland Cress)
Leaf Shape	Small, rounded, and compound leaves with a larger terminal leaflet.	Smooth-sided leaves with a rounded top, less lobed than watercress.	Can have more pointed, sometimes deeply lobed leaves compared to watercress.
Flavor Profile	Bright, peppery, and slightly bitter; mellows when cooked.	Often has a more pungent, stronger peppery and tart taste than watercress.	Typically much more peppery than the cultivated watercress found in stores.
Stem	Crisp, pale green, and hollow, allowing it to float.	Smaller, non-hollow stems that are not designed for aquatic life.	Stems are thicker and tougher than watercress, and not hollow.
Origin	Aquatic or semi-aquatic plant, growing in cool, shallow water.	Terrestrial plant, grown on land, though also part of the mustard family.	Terrestrial plant, often with a tougher texture and stronger flavor than its water-loving relative.

Conclusion: The Freshest Watercress for Your Recipe

Choosing the best watercress is a straightforward process once you know the signs of freshness. Focus on vibrant, dark green leaves and crisp, firm stems while steering clear of any wilting, sliminess, or discoloration. Remember that its common packaging—loose bunches with roots in water or sealed bags—is designed to keep this highly perishable green at its peak. By following these simple tips, you can confidently select the freshest watercress for your next salad or soup, ensuring the best possible peppery flavor and nutritional punch for your meal. A great resource for further nutritional information is the Centers for Disease Control and Prevention's Powerhouse Fruits and Vegetables list, which highlighted watercress as the top-ranking green.

Frequently Asked Questions

Watercress is usually found in the refrigerated produce section with other leafy greens and fresh herbs. Some stores display bunches with their stems in a small amount of water to keep them fresh.

Identify fresh watercress by its dark green, perky, and firm leaves. The stems should be crisp and pale green, not discolored or mushy.

The main difference is the leaves and stems. Watercress has small, round leaves and hollow stems, while arugula typically has more pointed leaves and solid stems. Watercress also has a less pungent, peppery flavor.

Yes, many grocery stores sell watercress in bunches with the roots still attached and submerged in water to prolong freshness.

Signs of bad watercress include yellow or brown discoloration on the leaves, a slimy or wilted texture, and an unpleasant, off-putting smell.

Watercress has a bright, refreshing, and peppery flavor with a slight tanginess. Its pungency mellows when cooked.

For best results, treat watercress like fresh flowers. Place the stems in a jar of water in the refrigerator and loosely cover the leaves with a plastic bag. It can also be wrapped in a damp paper towel and stored in an airtight container.

Yes, both the leaves and the stems of watercress are edible. You may want to trim off any particularly tough or thick stems for certain recipes.

Watercress is sold in plastic bags to maintain its high moisture content and protect the delicate leaves, which helps to extend its short shelf life.