This intensely pungent wild rocket is a wonderful addition to salads and blended into salsa verde. It can be fermented nicely to bring up its nutty flavour and calm its horseradish sensibility. I have collected something of a twin version that is painfully bitter with an eye-watering mothball aftertaste, so sample a piece before committing to a large harvest. It does have many relatives in the same genus that taste and look very similar - none that I know of have been reported with any toxicity. Because this plant is very pungent it can cause acid reflux if eaten in quantity.
The leaves can be a little waxy which serves to protect the foliage of this plant through the winter. Collect as soon as it begins to build its rosette in February and continue through to early summer when its flowers make a beautiful addition to salads. Because Wintercress loves disturbed areas, be mindful of pollution and abuse as it can accumulate heavy metals as it functions to remediate the land.
Key Features: Lacy, pinnate leaves, Yellow four-petaled flowers, growing in disturbed and flooded land.
Edible Parts: All parts of this plant are edible, though the stem can grow woody as it matures. Use as you would arugula, keeping in mind that winter cress is much more pungent. I love it with meat as a horseradish substitute.