Tatarian sea kale

Crambe tataria

root · vegetable

A fleshy, sweet root eaten raw in salads or cooked in Hungary, dried and ground into famine bread; young shoots boiled.

Origin

Hungary and the steppes of eastern Europe

Where to find it

Protected in several countries, it is no longer dug up; it can still be seen on dry slopes in Moldova and Ukraine.

Season (United States)

all year round

Preparation

The root is washed and peeled, then eaten grated raw or cooked for about twenty minutes.

Molecules

In small amounts, not counted Pungent glucosinolates · Insoluble fibers

Did you know?

In Central Europe, it is now found only in the Pannonian Plain, above all in Austria's Weinviertel.