Watercress soup is a soup prepared using the leaf vegetable watercress as a primary ingredient. This sandwich is traditionally served with tomatoes, cucumbers, lettuce, and watercress. Haiti exports crops such as mangoes, cacao, coffee, papayas, mahogany nuts, spinach, and watercress. Basically watercress, olive oil and lemon juice. Watercress or yellowcress is an aquatic plant species with the botanical name Nasturtium officinale. Land cress is considered a satisfactory substitute for watercress. Plants such as wild garlic, nettles and watercress may have been gathered in the wild. One grouse crop yielded a live salamander in a salad of watercress. It is home to numerous threatened or endangered species, including Gambel's watercress ("Nasturtium gambellii"). Its natural flavor is reportedly similar to the peppery taste of watercress, or oysters. It is not closely related to the genus "Nasturtium" (which includes watercress). The new tips of watercress leaves can be eaten raw or cooked. The hollow stems of watercress will float; the leaf structure is pinnately compound. This risk extends to plants grown in or near water including the commonly eaten watercress. Juveniles shelter in vegetation such as watercress and grass mats growing out of the bank.