For centuries watercress was eaten as an antiscorbutic because of its high vitamin C content. Today its appeal is both nutritional and culinary. Cooks make salads, soups, and sandwiches of watercress and use it as a garnish. Herbalists recommend the plant for nervousness and rheumatism, but there is no scientific evidence that watercress is effective in these roles.
Wash watercress thourougly before eating it; the water it grows in may be polluted.