The image, above, shows the full large bittercress plant(Cardamine amara), left, along with close-ups of the
flowers, top right and leaves, bottom right..
| Common Name: Large Bittercress |
| Scientific Name: Rumex alpinus |
| Other Names: |
| Family: Brassicaceae |
| Range: Most of Europe, including Britain, north to 64° N., east to the Balkans and W. Asia. |
Physical Characteristics
Cardamine amara is a hardy Perennial plant, growing to 60cm (2 ft) by 20cm (8 in) in size. It is hardy to zone 5 and is not frost tender. The plant flowers from April to June and seeds ripen from May to September. The flowers are hermaphrodite and are pollinated by bees, flies, beetles and lepidoptera. The plant is self-fertile.
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| Edible Parts: Leaves |
 Edibility Rating: 3 
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 Known Hazards: Like many members of the Polygonaceae (including true rhubarb), Alpine Dock plants can contain high levels of oxalic acid (which is what gives the plant its acidic, lemony, flavour. It is fine to consume in small quantities, but should not be eaten in large amounts or at regular intervals as oxalic acid can make food nutrients, particularly calcium, unavailable to the human digestion, leading to mineral deficiencies. However, the oxalic acid levels are decreased if the plant is cooked before consuming. People with a tendency to gout, rheumatism, arthropathies, kidney stones or hyperacidity should take particular care if introducing this plant into their diet, as it could aggravate their condition.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Large Bittercress along with all the Large Bittercress containing recipes presented on this site, with 0 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Large Bittercress as a major wild food ingredient.
Large Bittercress, Cardamine amara, is a perennial member of the Brassicaceae (mustard) family which is native to Europe and Western Asia (though it has been introduced as a weed to North America). The plant germinates in late spring and remains green throughout the winter months. It flowers from quite early in the Spring (April) until the Summer (June). The small white flowers are borne in a corymb on wiry green stems, and have a distinctive purplish prominent anther that's characteristic of the plant, and are soon followed by the seeds and often continuing to flower as the first seeds ripen. The seeds are borne in siliquae which, as with many Brassica species, will burst explosively, often when touched, sending the seeds flying far from the parent plant. Cardamine amara is recognisably similar to Cardamine pratensis (cuckoo flower) and to Cardamine hirsuta (hairy bittercress). However it is a more robust and more succulent looking plant than either of those. The plant can grow up to 60cm in height (but is typically 30cm tall) and grows from a basal rosette. The leaves are pinnate with smooth margins and though typically small can be up to 5cm in length. The image shown here is of the whole plant, along with a close-up of the leaves and the flower heads.
Large bittercress likes damp soils (though it is not fussy about soil types). As a result it is commonly fond in fenland, by springs and stream-sides, particularly by trickling water. It is often very common in alder woodland and can be the dominant ground cover there.
The Genus name, Cardamine is derived from the Greek word kardamon, referring to a Persian or Indian herb with pungent leaves. The species name, amara is the Latin for 'bitter' and refers to the taste of the leaves, indeed it is this plant that gives rise to the common name of 'bittercress' for the entire group. The truth is that the leaves have a distinct peppery quality that is overlaid with another taste that is difficult to define. Though it's not exactly true bitterness that taste is peculiar and distinctive and dominates the flavour of the leaves. It is very much an acquired taste, though not exactly unpleasant (but I am used to the bitter notes of West African cuisine).
The leaves and stems are edible. The raw leaves can be used, sparingly in salads and have a hot, cress-like flavour. It is particularly useful to the wild forager as the leaves are available year-round. However, due to the unusual taste of the leaves it is best used blanched as a potherb and benefits from being gently wilted in heavily-salted water. This tempers the bitterness and yields a vegetable somewhat reminiscent of peppery cauliflower greens.
Though the flavour is not exactly the same, it's quite a good substitute for bitterleaf in Nigerian recipes.
In the UK, large bittercress is rare in West Wales, Northern Ireland and Southern Scotland, but is common elsewhere and can be an invasive weed.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Large Bittercress as a major wild food ingredient.
Large Bittercress, Cardamine amara, is a perennial member of the Brassicaceae (mustard) family which is native to Europe and Western Asia (though it has been introduced as a weed to North America). The plant germinates in late spring and remains green throughout the winter months. It flowers from quite early in the Spring (April) until the Summer (June). The small white flowers are borne in a corymb on wiry green stems, and have a distinctive purplish prominent anther that's characteristic of the plant, and are soon followed by the seeds and often continuing to flower as the first seeds ripen. The seeds are borne in siliquae which, as with many Brassica species, will burst explosively, often when touched, sending the seeds flying far from the parent plant. Cardamine amara is recognisably similar to Cardamine pratensis (cuckoo flower) and to Cardamine hirsuta (hairy bittercress). However it is a more robust and more succulent looking plant than either of those. The plant can grow up to 60cm in height (but is typically 30cm tall) and grows from a basal rosette. The leaves are pinnate with smooth margins and though typically small can be up to 5cm in length. The image shown here is of the whole plant, along with a close-up of the leaves and the flower heads.
Large bittercress likes damp soils (though it is not fussy about soil types). As a result it is commonly fond in fenland, by springs and stream-sides, particularly by trickling water. It is often very common in alder woodland and can be the dominant ground cover there.
The Genus name, Cardamine is derived from the Greek word kardamon, referring to a Persian or Indian herb with pungent leaves. The species name, amara is the Latin for 'bitter' and refers to the taste of the leaves, indeed it is this plant that gives rise to the common name of 'bittercress' for the entire group. The truth is that the leaves have a distinct peppery quality that is overlaid with another taste that is difficult to define. Though it's not exactly true bitterness that taste is peculiar and distinctive and dominates the flavour of the leaves. It is very much an acquired taste, though not exactly unpleasant (but I am used to the bitter notes of West African cuisine).
The leaves and stems are edible. The raw leaves can be used, sparingly in salads and have a hot, cress-like flavour. It is particularly useful to the wild forager as the leaves are available year-round. However, due to the unusual taste of the leaves it is best used blanched as a potherb and benefits from being gently wilted in heavily-salted water. This tempers the bitterness and yields a vegetable somewhat reminiscent of peppery cauliflower greens.
Though the flavour is not exactly the same, it's quite a good substitute for bitterleaf in Nigerian recipes.
In the UK, large bittercress is rare in West Wales, Northern Ireland and Southern Scotland, but is common elsewhere and can be an invasive weed.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Large Bittercress recipes on this site follows, (limited to 100 recipes per page). There are 0 recipes in total:
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Page 1 of 1