Peltaria alliacea
Garlic cress
Explore the size, hardiness, soil, light, edible uses and harvest period of Peltaria alliacea.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium)
Acidic Neutral Alkaline
Partial shade, Full sun
Usage properties
Flowers, Leaves
Ground cover, Fragrant
Description
Leaves of this plant can be eaten raw or cooked. They have a strong flavor that somewhat resembles a mix between garlic and mustard, making them suitable as a seasoning for salads. These leaves are available for most of the year and remain green and lush even in harsh winters. Especially at this time, they are a delightful addition to salads. In the summer, they can become a bit bitter, particularly if the plants grow in a dry and sunny spot. After flowering at the beginning of summer, the plants lose their leaves for a month or two. If you cut off the flower stalks at that time, you encourage new growth of fresh green leaves. The flowers of this plant can also be eaten raw and have a similar flavor to the leaves, but with little bitterness. They make a tasty addition to summer salads.