Whe knew there was more than one type?
In addition to watercress (Nasturtium officinale) there's
GARDEN CRESS (Lepidium sativum) which has sprouts with a hot-sweet peppery bite like horseradish
KOREAN WATERCRESS (minari) The taste is vegetal and very slightly bitter; it adds a great crunch and flavor.
NASTURTIUM (Tropaeolum majus) is grown both for its delicious gold to scarlet blossoms and its lily pad-shaped leaves. It originated in South America, was brought from Peru to Europe in the late 17th century, and now grows proliferously in the south of France.
UPLAND CRESS (Barbarea verna) Its flavor is close to watercress with a mild flavor, lingering sharpness, and delicate, peppery taste.
Except for the Korean cress, the info is from Chow's ingredient database Much more info in this link
Any other varieties and how do you use them? *
I became interested in watercress after having a cooked version and learning it is a superfood
Warm watercress … and some cool ideas for this superveggie
I want to look for and try other varieties.