Allergen note
Watercress allergy is rare. It belongs to the mustard and cabbage family, so ask your pediatrician first if your child has a mustard allergy. Otherwise it can be offered cooked from around 6 months; start with a small amount and watch for rash, swelling or vomiting.
How to serve
Watercress has a strong peppery taste, so use it in small amounts. At 6–12 months, stir a spoonful of finely chopped, wilted leaves into mashed potato, eggs, lentils or soup rather than serving the leaves alone. From 12 months, finely chopped raw leaves can go into sandwich fillings or dips.
Preparation
Buy cultivated watercress from a shop, since wild-picked plants can carry parasites, and snip garden cress just above the roots or seeds. Rinse well and remove thick watercress stems, then wilt the leaves in a hot pan or simmer them briefly in soup before chopping finely or blending; cooking also softens the peppery bite.
Texture and choking risk
Whole leaves and fibrous stems can clump and stick to the roof of the mouth or the throat, causing gagging or choking. Remove tough stems, chop the leaves finely and mix them evenly into moist food, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries watercress, note any reaction and see it in the allergen tracker.
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