Brooklime
Veronica beccabunga
leaf
Fleshy leaves with a bitter cress taste, cooked in soups and stews.
- Origin
- Europe and Asia
- Where to find it
- In slow streams, ditches and watering troughs, from the lowlands to the mountains; pick the tender stems above the water.
- Season (United States)
- April to September
- Preparation
- Always cooked: raw, like wild watercress, it can transmit liver fluke, a parasite of waters where livestock graze.
- Did you know?
- It grows with its feet in water, alongside wild watercress.