Nasturtium officinale: The Scientific Name for Watercress
While 'watercress' is the universally recognized common name, the plant's official scientific name is Nasturtium officinale. This botanical name is important for avoiding confusion with other plants, as the name 'nasturtium' can also refer to a completely different type of flowering plant from the genus Tropaeolum. The scientific designation ensures that botanists, farmers, and researchers are all referring to the same species of aquatic vegetable.
The name Nasturtium itself has Latin roots. It is derived from nasus tortus, which translates to "twisted nose," a reference to the pungent, peppery flavor of the plant that makes your nose twitch. This flavor is a hallmark of the mustard family, Brassicaceae, to which watercress belongs, along with other spicy greens like mustard and radish.
Other Historical and Regional Names
Throughout history and across different regions, watercress has accumulated a variety of alternative names. Some are descriptive, others are derived from local dialects, but all refer to the same aquatic perennial. The following is a list of some of these other names:
- Yellowcress: This name is sometimes used and refers to a closely related species, or can be used interchangeably with watercress itself.
- Eker: A historical or regional moniker for the plant.
- Biller and Bilure: These names are also from historical or regional usage.
- Brown Cress: This name might differentiate it from other types of cress, possibly referring to the color of its stem or leaves in certain conditions.
- Teng Tongue: Another less common name documented in older texts.
- Long Tails: A descriptive term likely referencing the appearance of the long stems.
- Well Grass: This name points to the aquatic environment where watercress thrives, often near wells or springs.
Comparison of Watercress Naming Conventions
Understanding the different names helps in appreciating the plant's history and its place in different cultures. The following table contrasts the formal scientific name with the more familiar common names.
| Feature | Scientific Name (Nasturtium officinale) | Common Names (e.g., Watercress, Yellowcress) |
|---|---|---|
| Purpose | Universal, precise identification | Everyday, local, and regional use |
| Confusion Risk | Low, prevents mix-ups with other species | Higher, can be confused with other plants like garden nasturtium |
| Origin | Latin binomial nomenclature | English, historical, or regional dialect |
| Examples | Nasturtium officinale, Rorippa nasturtium-aquaticum | Watercress, Yellowcress, Eker |
The Confusion with Garden Nasturtium
It is worth noting the common confusion that arises from the name 'nasturtium'. As mentioned, the true watercress belongs to the genus Nasturtium. However, the colorful garden flower often grown for its edible flowers and leaves is also commonly called nasturtium but is from a completely unrelated family (Tropaeolaceae). This ornamental plant has a similar peppery flavor to watercress, which is why it was given the same name, but they are botanically distinct. Always use the scientific name Nasturtium officinale to avoid this confusion, especially when foraging or buying seeds.
Historical Significance of Watercress
Beyond its names, watercress has a rich history that contributes to its fame. It is one of the oldest leafy greens known to be consumed by humans, with its use dating back thousands of years. The ancient Romans, for example, were familiar with the plant and its peppery properties. Its long-standing popularity can be attributed to its abundance in the wild, its distinctive taste, and its recognized health benefits. It is often found growing wild in the margins of clear, cool streams, which is reflected in many of its common names.
Culinary and Nutritional Aspects
Regardless of what you call it, watercress is a culinary delight and a nutritional powerhouse. Its peppery flavor adds a zesty kick to salads, sandwiches, and soups. It is a source of antioxidants and a rich source of vitamins K, C, and A, as well as minerals like calcium and iron. Many sources refer to watercress as a "superfood" due to its dense nutrient content. When harvesting wild watercress, it's crucial to be cautious of contamination from parasites like liver fluke, which is passed through water sources frequented by livestock. Cultivated watercress is generally considered safe from this risk.
Conclusion
In summary, while 'watercress' is the most common and recognizable term, this versatile aquatic plant has a variety of alternative names. The most important alternative is its scientific name, Nasturtium officinale, which provides precise identification and avoids confusion with other unrelated plants. Other, more historical or regional names like yellowcress, eker, and well grass also exist, each hinting at the plant's characteristics or habitat. Whether in a salad or a soup, and whatever you call it, this nutrient-packed green remains a valuable and flavorful addition to cuisine worldwide. For more detailed botanical information on watercress and its relatives, refer to authoritative sources such as university extension services.
