Watercress is a fast-growing, semi-aquatic perennial native to Europe and Asia, now widely cultivated worldwide. It has small, dark green leaves and a slightly peppery taste. In culinary use, it is added raw to salads, sandwiches, and smoothies, or lightly cooked in soups and stir-fries. In Ayurveda, watercress is considered cooling (shita), light, and slightly bitter, supporting digestion, liver function, and detoxification. Leaves are the main part used; stems and flowers are edible but less commonly utilized. Watercress has a long history as a nutrient-dense green, often eaten to promote vitality and general well-being.