Hairy Bittercress – Cardamine hirsute

Hairy Bittercress

This annual cool weather herb starts out as a bright green basil rosette of leaves that hug the ground.

The leaves and flowers can be eaten raw in salads or cooked like potherbs. It is most often used as spicing for its hot cress like flavor. The seeds germinate in the fall, making the greens available throughout the winter.

Winter Green Salad

1 large bunch wintercress

1 large bunch hairy bittercress

1 large bunch chickweed

10 sheep’s sorrel leaves (or wood sorrel if it’s a mild winter)

4 tbsp melted clarified butter

2 tbsp cider vinegar

1/2 finely-chopped small onion

Wash the herbs thoroughly and place in a bowl. Finely-chop the sheep’s sorrel (or wood sorrel) and add to a lidded jar along with the onion, melted butter, vinegar, and seasonings.

Shake to mix thoroughly then arrange the greens in a bowl, pour the dressing over them, toss and serve.

One response to this post.

  1. I have never tried hairy bittercress before but it sounds so healthy and delicious. Thanks for sharing 🙂


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