Cardamine uliginosa
M. Bieb.
Bitter cress
BrassicaceaeLeaves
iNaturalist · cc-by-nc
(c) Gennadiy Okatov, some rights reserved (CC BY-NC), uploaded by Gennadiy Okatov
(c) Gennadiy Okatov, some rights reserved (CC BY-NC), uploaded by Gennadiy Okatov
iNaturalist · cc-by-nc
(c) Gennadiy Okatov, some rights reserved (CC BY-NC), uploaded by Gennadiy Okatov
(c) Gennadiy Okatov, some rights reserved (CC BY-NC), uploaded by Gennadiy Okatov
iNaturalist · cc-by-nc
(c) Gennadiy Okatov, some rights reserved (CC BY-NC), uploaded by Gennadiy Okatov
(c) Gennadiy Okatov, some rights reserved (CC BY-NC), uploaded by Gennadiy Okatov
What to Eat
Edible parts: Leaves
Young leaves are eaten raw in salads or cooked with yoghurt.
Where to Find It
It is a temperate plant.
Europe, Turkey, Türkiye,
Countries: Andorra, Albania, Austria, Bosnia & Herzegovina, Belgium, Bulgaria, Belarus, Switzerland, Cyprus, Czechia, Germany, Denmark, Estonia, Spain, Finland, France, United Kingdom, Greece, Croatia, Hungary, Ireland, Iceland, Italy, Liechtenstein, Lithuania, Luxembourg, Latvia, Monaco, Moldova, Montenegro, North Macedonia, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Russia, Sweden, Slovenia, Slovakia, San Marino, Turkey, Ukraine
How to Identify
A temperate herb in the Brassicaceae family.
Names & Synonyms
Sukerdimesi, Tere
References (3)
- Cakir, E. A., 2017, Traditional knowledge of wild edible plants of Iğdır Province (East Anatolia, Turkey). Acta Soc Bot Pol. 2017;86(4):3568.
- Dogan, Y., 2012, Traditionally used wild edible greens in the Aegean Region of Turkey. Acta Societatis Botanicorum Poloniae 81(4): 329-342
- Ertug, F., 2004, Wild Edible Plants of the Bodrum Area. (Mugla, Turkey). Turk. J. Bot. 28 (2004): 161-174 (As Cardamine cf uliginosa)
