Cardaria draba

Cardaria draba is a perennial reaching 50 cm tall, hardy to UK zone 6. It flowers May–June and grows in semi-shade to full sun across sandy, loamy, and clay soils with mildly acid to basic pH, preferring moist conditions. Hermaphroditic flowers are pollinated by bees and other insects; the plant is self-fertile.

Description

A cabbage family herb. It keeps growing from year to year. It has a stout taproot. It also has a tough, woody, much-branched root system. New shoots can develop from these side roots. The plant grows to 90 cm high. The stem is usually unbranched except just near the top. The leaves are oblong or oval and covered with flattened hairs. The leaves do not have stalks and clasp the stem. The flowers are in a flat topped panicle. The petals are white. The fruit are heart shaped. The fruit separates from the plant as a single seeded nutlet.

Edible Uses

Young leaves and shoots can be eaten raw in salads or cooked as a potherb. Note that young leaves have been reported to contain hydrogen cyanide; in small quantities this substance is relatively harmless and has even been suggested to have health benefits, but caution is advised. The pungent leaves are also used as a seasoning. Seeds serve as a condiment and pepper substitute. The leaves, flowers, and seeds are all edible when cooked. Raw, the flavour is intensely spicy, mustardy, and sharp — far too aggressive for most salads — and the hoary texture of raw leaves is off-putting. Cooking improves all parts significantly, softening fibres, reducing bitterness, and taming the glucosinolate heat. Flower clusters can be used similarly to broccoli florets when briefly cooked, though their flavour is less refined. Seeds are spicy and benefit from toasting or boiling. The plant rates highly as a survival or bulk-foraging species due to its abundance and reliability, despite moderate culinary quality. Fresh leaves taste spicy, acrid, and cabbage-like with strong wild-mustard intensity. The felt-like surface hairs create a dry mouthfeel when raw but soften with heat. Boiled leaves become mild and palatable. Fresh flowers are the mildest component, with slight sweetness from nectar traces; unopened clusters can be steamed, boiled, or added to mixed greens. Seeds are hot and mustard-like; roasting brings out nuttiness and reduces harshness. Thorough washing is essential before cooking. Rosettes emerge in early spring and flowering runs from May through August depending on climate and elevation. Leaves are most palatable in spring through early summer, becoming tougher as plants mature. Seeds can be collected by tapping mature pods into a container, then dried and winnowed before toasting or grinding.

Traditional Uses

Young shoots and leaves are eaten in salads or as a potherb. They are roasted and used in pies. The pungent seeds are used as a seasoning. They are a substitute for pepper.

Medicinal Uses

The plant is antiscorbutic. The seeds have been used as a remedy for flatulence and fish poisoning — the latter reference is assumed to mean food poisoning from suspect fish.

Known Hazards

Young leaves have been reported to contain hydrogen cyanide. In small quantities this is considered relatively harmless, but caution is advised when consuming raw leaves. Livestock toxicity is documented; cooking is recommended to neutralize potentially harmful glucosinolates. Avoid harvesting from roadsides or areas treated with herbicides.

Distribution

It is a temperate plant. It grows on mountain slopes, roadsides, fields, agricultural lands, river banks, pastures and waste areas near sea level to 4200 m in China. It is drought and frost resistant. It can grow in arid places. Tasmania Herbarium.

Where It Grows

Afghanistan, Africa, Argentina, Armenia, Asia, Australia, Austria, Azerbaijan, Balkans, Belgium, Bosnia, Britain, Bulgaria, Canada, Caucasus, Central Asia*, Chile, China, Egypt, Europe, France, Georgia, Germany, Greece, India, Iran, Iraq, Israel, Italy, Jordan, Kashmir, Kazakhstan, Kuwait, Kyrgyzstan, Libya, Luxembourg, Mediterranean, Middle East, Netherlands, New Zealand, North Africa, North America, Oman, Pakistan, Poland, Romania, Russia, Saudi Arabia, Scandinavia, South Africa, South America, Spain, Sweden, Switzerland, Syria, Tajikistan, Tasmania, Turkey, Türkiye, Turkmenistan, Uruguay, USA, Uzbekistan, Yemen, Yugoslavia,

Cultivation

Plants are grown by seed.

Propagation

Sow seed in situ in spring. Division can be done in spring. There is little need to actively encourage this plant, as it is a rapidly spreading weed in Britain.

Other Uses

Flowers are highly attractive to insect pollinators, particularly small bees, syrphid flies, and other generalist foraging insects. Rhizomatous mats can exclude native forbs and grasses, reducing biodiversity and altering soil dynamics. Seeds may be eaten opportunistically by small birds or rodents. The plant's glucosinolate chemistry provides some resistance to herbivory.

Notes

Declared noxious weed in Victoria. It does not contain oxalic acid in samples in Spain.

Nutrition

Synonyms

Also Known As

Blanquilla, Cardaria, Cranson rampant, Hoary cress, Kediotu, Owen ci, Srdasica, Toklubas, Wanci, Wancy, Wency, White weed

References (31)

• Ambasta S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 104
• Bircher, A. G. & Bircher, W. H., 2000, Encyclopedia of Fruit Trees and Edible Flowering Plants in Egypt and the Subtropics. AUC Press. p 82
• Blamey, M and Grey-Wilson, C., 2005, Wild flowers of the Mediterranean. A & C Black London. p 67
• Bodkin, F., 1991, Encyclopedia Botanica. Cornstalk publishing, p 213
• Curtis, W.M., 1956, The Students Flora of Tasmania Vol 1 p 46 (As Lepidium draba)

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