It is "Watercress" (Nasturtium "officinale").could someone ID this plant please, it's a UK bog/pond plant. I'm sure it's very common but so far not been able to ID it.
Cooked is fine. Raw is a slight risk because of liver flukes (Fasciola hepatica), although they have quite a <"complicated life history"> that involves snails and cattle, or sheep, grazing.Edible?