5 Top Watercress Substitutes and How to Use Them

Watercress is a leafy green aquatic plant native to Europe and Asia, known for its peppery flavor that adds a unique zing to dishes. This versatile green is gaining popularity in North America due to its impressive nutritional profile and potential health benefits. With its distinct small, round, green leaves and delicate hollow stems, watercress stands out among other produce at farmers' markets and grocery stores.

If you're craving watercress but don’t have any available (or simply prefer an alternative veggie), there are several great substitutes you can use as a replacement in your recipes.

What Does Watercress Taste Like?

Raw watercress has an earthy, grassy flavor with a sharp, peppery kick. Its crunchy, chewy stalks add texture, and its taste is often compared to a mix of mustard greens and wasabi, offering a slightly bitter yet bright finish. It’s a perfect addition to potato salads and serves as an excellent garnish for pizzas and pasta dishes, adding a burst of vibrant green.

When cooked, watercress wilts quickly, and its sharp peppery taste softens. Since water makes up about 95% of its weight, expect it to shrink as it cooks. However, it retains a bright, fresh, and savory flavor, especially when stir-fried with garlic or added to hot pots, soups, and stews.

Top Watercress Substitutes

Watercress is typically available year-round, but it may occasionally be out of stock at your local farmer’s market or grocery store. Here are five great alternatives you can use in place of watercress:

1. Arugula

Arugula is the top choice for replacing watercress, as both share a peppery and slightly bitter taste. Young arugula leaves work best in salads, like the Fennel and Watercress Salad, where you can easily swap out watercress for arugula without missing a beat.

2. Indian Cress

Indian cress is a strong contender as a watercress substitute, especially in salads. Both have a similar texture, aroma, and peppery flavor. However, it’s not always easy to find, so you may need to explore other options if it's unavailable.

3. Radish Sprouts

Although radish sprouts are smaller in size and have a different stem color, they are much more delicate. Only experienced chefs or supertasters will notice the switch from watercress to radish sprouts in most dishes.

Raw radish sprouts make a great substitute for watercress in salads and sandwiches. While they’re an excellent alternative, certain groups—such as children, pregnant women, the elderly, or those with weakened immune systems—should avoid them to reduce the risk of foodborne illness.

4. Dandelion Greens

Dandelion greens are a great next choice for replacing watercress. Though they don’t have the same peppery flavor, both greens share an earthy taste. Younger dandelion leaves are milder, while older ones have a more bitter profile.

Dandelion greens are available throughout the year, but they’re especially abundant in the spring. You can often find them at farmers' markets or through CSA boxes.

Dandelion greens make a great swap for watercress in salads. Pair them with your preferred vinaigrette or dressing. They’re also excellent as a garnish for dishes like egg salad or Celery and Stilton Soup.

5. Spinach

Raw spinach has a more subtle flavor compared to the peppery bite of raw watercress. The texture is also different, as spinach lacks the crunchy stalks that watercress has. However, you can mimic the peppery taste of watercress by adding a touch of black pepper to fresh spinach.

Like watercress, spinach shrinks significantly when cooked due to its high water content, often reducing to just a tenth of its original size. If using spinach in hot pots or sautéed dishes, make sure to have plenty on hand to ensure a hearty serving.