Learn how to forage wild cress! There are many different types of cress, all in the family Brassicaceae, commonly referred to as brassicas or the mustard family. The Brassica genus includes many well-known vegetables like cabbage, kale, broccoli, and mustard, but some species have parts that are tough, bitter, or even mildly toxic in large quantities.

The wild cress in this video is probably Winter Cress (Barbarea vulgaris) due to its wavy edges, though it could also be its close relative, Barbarea verna. Both share a common name, winter cress, though B. verna is more often called upland cress. B. verna has similar, yellow flowers in a cluster and has a similar, pepper taste. B. Vulgaris should be cooked whereas B. verna can be eaten raw. When in doubt about which one you’re looking at, I recommend cooking it.

The leaves come out in the winter and the flowers will bloom in the spring.

Barbarea vulgaris (Winter Cress)

Origin: Native to Europe and western Asia, but widely naturalized in North America. A member of the Brassicaceae (mustard) family, related to mustard greens and upland cress.Identification: Leaves: Dark green, glossy, lobed, and somewhat wavy-edged. The basal leaves are larger with rounded lobes, while the upper leaves are smaller and more elongated.

Flowers: Small, bright yellow, four-petaled flowers that grow in dense clusters at the top of stems.

Stem: Upright, branching, smooth, and hairless.

Root: Fibrous, with a slightly spicy aroma when crushed.

Habitat: Common in fields, roadsides, disturbed soils, and stream banks. Prefers moist, well-drained soil and can tolerate cold temperatures. Often found as a weed in gardens and farmland.

Edibility:

Leaves: Edible but very bitter, especially when mature. Best when young.

Flowers: Can be eaten raw or cooked, adding a slightly spicy flavor.

Seeds: Occasionally used as a mustard substitute.

Preparation: Cooking (boiling or sautéing) helps reduce bitterness.

Traditional Uses: Historically used as a survival food in early spring when other greens were scarce. Some traditional medicinal uses include aiding digestion and acting as a mild diuretic. Occasionally used as fodder for livestock.

Caution: Contains glucosinolates, which can be mildly toxic in large amounts and may interfere with thyroid function if consumed excessively raw. The bitter taste makes it less palatable compared to other edible mustards and cresses. Can resemble other yellow-flowered mustards, so proper identification is important.

Season: Leaves appear in late fall, winter, and early spring and remain green through mild winters. Flowers bloom from April to June.

Storage:

Fresh: Store in the refrigerator for up to a week in a plastic bag.

Dried: Can be dried and powdered for use in soups or as a seasoning.

Frozen: Blanching before freezing helps retain flavor.

Notes: Often confused with Barbarea verna (Upland Cress), which is milder in taste and better suited for raw consumption. More commonly used in wild foraging than cultivated as a crop.

Cooking in multiple changes of water helps remove bitterness.

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