In recent years, phytochemicals have been chemically and biologically investigated, and their effects on human health have been intensively researched. Aquatic plants are the main producers of the aquatic environment and ecology. Nasturtium officinale R. Br. is a green leafy plant rich in omega-3 fatty acids and is one of the most important ecological and economic plants. Nasturtium officinale R. Br. is a plant food with high pharmacological potential and a rich chemical composition. The plant’s considerable group of bioactive complexes are vitamins, isothiocyanates, glucosinolates, polyphenols, and carotenoids. Nowadays, one of the significant problems for various industrial sectors of the world is wastewater generation. Nasturtium officinale R. Br. is primarily used in salads, juices, soups manufacturing, and fresh consumption. Besides, it may be cooked and consumed as a vegetable. Nowadays, several products made with Nasturtium officinale R. Br., such as noodles, pesto, juices, salt, and smoothies, are sold in markets in many countries. Also, different meat dishes and pasta are used by their producers.