Winter cress is an excellent pot herb that can be picked and eating from different generations. Winter cress is commonly found in fields, gardens and near waste grounds (don't pick the ones that grow ON the waste). Although mistakenly being referred to as winter cress, they start their life in late summer, grow in fall and winter and is ready for picking and eating come March. The plant itself is bitter, but you can harvest it as early as Fall or by mixing the mature leaves with younger greens to counter balance the bitter taste.
Water cress, sounding the same like the winter cress, are aquatic plants floating around the ponds, creeks and cold springs in local areas. They have bright green leaves that are small, smooth and neatly arranged on long, slender stalks.
Best eaten at around April to June, these delightful greens have an irresistible pungent smell (a little odor too) that goes great with almost all salads and for accompanying and garnishing meat dishes. Water cress is very rich in Vitamin C, and is often used for supplementing. It is also a rich source of calcium, iron, phosphate and Vitamin A.
Wild lettuce, as the name says, is common around the lowland parts of pastures, cleared woodlands and along the rich soil deposits of streams and rivers. It is more related to the dandelion however, and wild lettuce is best eaten during the months of March up until the first week of April. Eat it sooner than that and the plant will become bitter and virtually inedible by taste standard.
The lettuce is identified by its light green leaves, smooth and lobed. Break the stem off, and an milky-something sap is issued from the wound. Wild lettuce is mixed with other greens or can be eaten raw and served in a salad made of other lettuce species.
Water cress, sounding the same like the winter cress, are aquatic plants floating around the ponds, creeks and cold springs in local areas. They have bright green leaves that are small, smooth and neatly arranged on long, slender stalks.
Best eaten at around April to June, these delightful greens have an irresistible pungent smell (a little odor too) that goes great with almost all salads and for accompanying and garnishing meat dishes. Water cress is very rich in Vitamin C, and is often used for supplementing. It is also a rich source of calcium, iron, phosphate and Vitamin A.
Wild lettuce, as the name says, is common around the lowland parts of pastures, cleared woodlands and along the rich soil deposits of streams and rivers. It is more related to the dandelion however, and wild lettuce is best eaten during the months of March up until the first week of April. Eat it sooner than that and the plant will become bitter and virtually inedible by taste standard.
The lettuce is identified by its light green leaves, smooth and lobed. Break the stem off, and an milky-something sap is issued from the wound. Wild lettuce is mixed with other greens or can be eaten raw and served in a salad made of other lettuce species.
About the Author:
Taking a vacation in West Virginia? Why not make it worth the trip? West Virginia craft shows. Visit West Virginia craft fairs, that's what I use to check up on mine.
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