Large bitter-cress

Cardamine amara

leaf

Leaves tasting of watercress, more bitter, raw in salads or in soup, picked by streams.

Origin

Europe

Where to find it

It prefers the cold running water of springs and alder woods; as with wild watercress, avoid streams that run through pastures, because of liver fluke.

Season (United States)

March to June

Preparation

The leaves are washed carefully and eaten raw, or added to the soup at the end of cooking.

Molecules

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

Did you know?

It looks so much like watercress that it is often picked instead; its purple anthers give it away.