Watercress

Watercress may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Watercress is a leafy green that grows along stream banks and in shallow, slow-moving water across much of the world and has been eaten by humans for thousands of years. It holds an especially prominent place in the cuisines of Britain and Ireland, where it was once sold by street vendors as a cheap, nutritious food for working-class communities and is still a classic ingredient in soups and sandwiches. Watercress also appears widely in Southeast Asian cooking; in Vietnamese, Cantonese, and Filipino kitchens, it is a common addition to soups and stir-fries.

• Buy or use watercress as fresh as possible. Watercress wilts and yellows quickly after harvest. Look for bunches with bright green leaves and firm stems, and use within 1 to 2 days.

• Store watercress in the refrigerator with stems in water. Trim the ends and stand the bunch in a glass or jar with a small amount of cold water, then cover loosely with a plastic bag. This keeps it fresh for up to 3 days.

• Watercress wilts into almost anything. It takes less than a minute to wilt in a warm pan, and it integrates seamlessly into scrambled eggs, fried rice, soups, stir-fries, and pasta. This makes it easy to add to family meals without any special preparation for baby.

No. Watercress presents a low choking risk when safely prepared for a child's age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve watercress in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Watercress is not a common food allergen. Watercress belongs to the Brassicaceae family, which includes other cruciferous vegetables like cabbage, mustard, and broccoli. Individuals with known allergies to other vegetables in the Brassicaceae family may also be sensitive to watercress.

Yes. Watercress contains plenty of important nutrients for a developing child, including vitamins A, B6, C, and K, as well as calcium and potassium, and carotenoids like beta carotene, lutein, and zeaxanthin. These nutrients work together to support baby’s vision, metabolism, immunity, blood clotting, bone density, electrolyte balance, and more. Plus, it’s rich in antioxidants and polyphenols to support bodily resilience.^[1]

Avoid non-culinary, supplemental uses of watercress, such as extracts, capsules, powders, as research on their safety is limited.^[2]

Get watercress from a reputable source, such as the grocery store or farmers’ market. Eating watercress from the wild, particularly raw, is associated with serious foodborne illness.^{[3] [4] [5] [6]}

Yes, when served in an age-appropriate way and considerations for where it was sourced. Raw watercress can be finely chopped and mixed into scoopable foods as soon as baby is developmentally ready for solids. Importantly, note that eating watercress from the wild, particularly raw, has been associated with serious foodborne illness.^{[3] [4] [5] [6]}

No. Watercress has a distinctive peppery bite, but bold and bitter flavors are safe for babies as soon as they are ready for solids. In fact, early and repeated exposure to a wide range of flavors actually supports a more varied palate over time. If baby makes a face, that is a normal response to a new flavor, not a sign that you need to stop serving the food.