Nasturtium.

Nasturtium amphibium R. Br. Cruciferae. Water Cress.

North temperate regions. Merat says the "young leaves are eatable in the spring."

Nasturtium indicum DC. Indian Cress.

East Indies, China and Malay. This cress found its way into the gardens of France.

Nasturtium officinale R. Br. Water Cress.

North temperate regions. The young shoots and leaves of water cress have been used as a salad from time immemorial. Xenophon strongly recommended its use to the Persians, and the Romans recommended it to be eaten with vinegar as a remedy for those whose minds were deranged; hence the Greek proverb, "Eat cress and learn more wit." The first attempt to cultivate water cress by artificial means in Europe is said by Booth to have been at Erfurt, about the middle of the sixteenth century. Gerarde and Lord Bacon wrote strongly in its favor, but, according to Don, it has been cultivated as a salad near London only since 1808. At the present time, it is cultivated in plantations many acres in extent and the demand for this popular salad herb during the season can scarcely be supplied. In America, it is mentioned among garden esculents by McMahon, 1806, and by succeeding writers on gardening. In India, this herb is much prized and is sought after by the Mohammedans.

Nasturtium palustre DC. Marsh Cress.

A wild plant of Europe and northern America, common in wet ditches. It is sometimes used as a cress. According to Dall, this cress is eaten in Alaska.

Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.