Hairy Bittercress

Description

Hairy Bittercress (Cardamine hirsuta) belongs to the Brassicaceae family and is native to Europe. It thrives in Gardens, Greenhouses, Paths, Disturbed environments across regions including All Europe, UK, Germany, France, USA.

Botanically, Hairy Bittercress is tiny cress everywhere gardens year-round. Peppery leaves flowers always available salad.. It is also known locally as Bittercress.

The edible parts include Leaves, Flowers, Seeds. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, December, February, January, June, March, May, November, October and September.

Nutritionally, Hairy Bittercress stands out for its Vitamin K (100.0mg, 83% DV), Vitamin C (40.0mg, 44% DV) and Vitamin A (150.0mg, 17% DV). It also provides 3.0g protein and 2.5g dietary fiber per 100g serving.

In the kitchen, Hairy Bittercress offers a Peppery cress flavor profile. Raw leaves flowers sandwich. Common culinary applications include raw salad, garnish, sandwich. Popular preparations include Bittercress salad, Bittercress sandwich, Toasted seed snack, Seed flour bread.

For storage, fresh 2d.

Safety note: No toxicity. Antinutrient content is glucosinolates mild. Safe lookalike species include Mustard cress. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect hairy bittercress during Jan, Feb, Mar, Apr, May, Jun, Sep, Oct, Nov and Dec. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically gardens, greenhouses, paths, disturbed. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued hairy bittercress as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, hairy bittercress pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

raw salad, garnish, sandwich

Storage

Fresh 2d

Recipes

• Bittercress salad
• Bittercress sandwich
• Toasted seed snack
• Seed flour bread
• Seed dressing granola
• Wild winter pesto made from Hairy Bittercress
• Traditional Hairy Bittercress soup
• Hairy Bittercress and potato frittata

Where It Grows