The Feisty Forager: Bittercress
March Madness — Day 2
Bittercress, winter cress, pepper cress, pepper grass…These are some of the many names that have been attached to this modest late winter/early spring gem, which loves to appear in yards and garden soil, tucked in amongst the mass of chickweed which has already made first claim to the space.
A delicate, feathery rosette in the Brassicaceae (mustard) family, this Cardamine spp. is the perfect garnish to any spring dish. It can also be tossed into a salad or tucked into a sandwich. Anywhere you are looking for a peppery touch (think arugula), this can be your go-to.
On a practical note, you can pull the entire rosette, trim the root (leaving enough to keep the leaves together), wash well, much as you would a dandelion rosette (stay tuned for more on this), and use with abandon.
On an impractical note, this is a tiny green often trod upon without noticing, so make sure you have gathered it in a spot that is not a main pathway, or where dogs have not been watering the roadside.
Stay tuned for the next episode in finding happiness for your plate…
For more recipes from the field and forest, check out Appalachian Appetite: Recipes from the Heart of America.
