A small leafy plant with a sharp, peppery taste, often eaten in salads and commonly found near water.
From Old English 'cresse' and Old Saxon 'cressa', of uncertain ultimate origin but possibly related to Dutch 'kers'. The plant has been cultivated and eaten for thousands of years.
Watercress was one of the first 'superfoods'—sailors ate it to prevent scurvy because it's packed with vitamin C, and its natural peppery kick made ship food actually taste good!
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