Page 40 - The Forager’s Guide to Wild Foods

Bittercress, Cardamine spp.
(BRASSICACEAE)

BITTERCRESS can be found in moist montane and
subalpine meadows. A prolific seed producer, it gen-
erally germinates in the fall, and grows up to 2 ½ ft.
(0.7 m) tall. C. pensylvanica is an annual or perennial
species found from the Yukon Territory to Colorado.
FLOWER: Small, less than ¼ inch (0.5 cm), cross-shaped
white flowers with 4 petals grow in clusters at the end
of stems, blooming in April to July, becoming slender, ci-
gar-shaped seedpods that can be up to 1 inch (2.5 cm)
in size.

LEAF: Bright green, 4 inch (10 cm) long, oval leaves
spinach, or added to soup, stew, or casseroles. Har-
consisting of 5 to 9 leaflets along each leaf stem form a vest early in spring before the tough flower stalk ap-
basal rosette and proceed to grow in opposite pairs on pears by gently trimming leaves from the basal ro-
branching stems, with the terminal leaflet being larger sette.
and wider than the leaflet pairs. Leaf margins may be
CREAMED BITTERCRESS: Gather 2 cups washed
dull purple and leaf stems may have sparse long hairs.
bittercress leaves, 1 cup yogurt, mince 1 onion and
EDIBLE PARTS: Leaves of all species of this plant are
1 clove garlic, and seasonings. Sauté onion and garlic
edible.
and add seasonings. Sear bittercress leaves in mix-
KEY MEDICINAL USES: May aid stomach and heart ture until wilted. Let cool. Add to 1 cup of yogurt. Mix
HOW TO HARVEST AND EAT: Spicy, peppery leaves can well. Keep cool. Will last a couple of days. Serve as a
be eaten raw in salads, cooked as a green, creamed like dip with vegetables, bread, or crackers.

Bitterroot, Lewisia
rediviva (MONTIACEAE)

BITTERROOT grows from British Columbia and Mon-
tana to New Mexico in dry, open foothills. It is low
growing, widespread, and can be found in well-drained
sagebrush habitat as well as with juniper, ponderosa
pine and Douglas fir. The plant goes dormant in summer
with the leaves withering, followed by the bloom.

FLOWER: Light to dark pink with yellowish/orange cen-
ters up to 2 ½ inches (6 cm) across with 12–18 lance-
shaped petals bloom singly on short 1 ½ inch (3 cm)
stems in April to July creating oval capsules containing Jeannine Tidwell
dark shiny seeds.
(berries, meat).
LEAF: Fleshy, club-shaped basal leaves are ¼ inch (0.6 PREPARING BITTERROOT TO REMOVE BIT-
cm) wide and up to 2 inches (5 cm) long. They grow
TERNESS: Harvest right before flowering. Remove
close to the ground in a rosette.

as much of the dark outer layer as possible. Remove
EDIBLE PARTS: deep fleshy taproots
the orange-red heart as it is extremely bitter. Soak in
KEY MEDICINAL USES: Bitterroot tea may help heart a couple of changes of salted water. Cut into manage-
and lung problems. able pieces. Dry over a couple of days until white and
HOW TO HARVEST AND EAT: Roots have always been brittle. To use, reconstitute dried roots by soaking
an important food but can be bitter. Harvest right before overnight in salted water and boiling. The roots will
flowering, peel the roots, then core, wash, and store for expand 4 to 5 times their size and have a gelatinous
up to 2 years. They can be baked, steamed, or boiled un- consistency. Traditionally treated as a delicacy, it is
til soft, eaten plain or mixed with other ingredients an important survival food.
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