Watercress

Watercress is an aquatic plant with small, green, and slightly serrated leaves, widely used in cooking for its fresh, slightly spicy flavor, somewhat similar to radish. It is a common ingredient in salads, soups, and as a garnish in various dishes, providing a touch of freshness and a characteristic aroma.

Its origin dates back to temperate regions of Europe and Asia, although it is now cultivated in many parts of the world, especially in humid and cool climates. Traditionally, watercress grows wild in streams and areas with running water.

Regarding its nutritional properties, watercress is an excellent source of vitamins A, C, and K, as well as minerals like calcium and iron. It is highly valued for its antioxidant effects and its ability to aid digestion and strengthen the immune system.

In different regions of Latin America, watercress may have various synonyms, including berrito or simply crespa in some countries, although the term "watercress" is the most commonly accepted for cooking recipes.