General English

  • noun a low spreading plant grown in water streams and eaten in salads and soup


  • A hardy aquatic perennial, Rorippa nasturtium-aquaticum, also called Nasturtium officinale, with a round, sharply flavoured green leaf, generally grown in slightly alkaline running water. Used principally as a garnish for roasts and grills, in salads and in soups. It was introduced to Asia by the British and is used in salads in Southeast Asia, as a garnish in Japan and is boiled in soup in China.