Land cress

Barbarea verna

leaf

Glossy leaves with a hot watercress taste, growing in soil without running water, raw in salads or cooked in soup.

Origin

Southwestern Europe

Season (United States)

October to April · grows in your region

Preparation

The leaves are washed carefully and eaten raw in salads, for their bite, or cooked for a few minutes in soup or like spinach; tough stems are removed.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Pungent glucosinolates

Did you know?

It is sown at the end of summer and picked all winter, when salads are scarce.