From the Spring Foraging Cookbook: Thlapsi and Toothwort

Thlapsi

This plant goes by a few common names, such as Field Pennycress.  Try to harvest this one early, as it gets tough and bitter as the season goes on.  When tender, the leaves and shoots may be used just like Mustard, and included in a mix of similar potherbs.  I love peppery greens and enjoy the slight bitterness of this herb, cooked in fat (of course) and dressed with salt and vinegar.  The addition of Thlapsi gives other potherbs a richer flavor due to the bitter characteristic.  I think it is very nice, but it may not be to everyone’s taste… you will just have to try it to find out.  Medicinally, the bitterness of this herb is very good for digestion and liver health.

An excellent way to use Thlapsi, Wild Mustard and really any member of the brassica family is to make a kraut as I described under Caraway.  Unless harvested very early the stems of Thlapsi, Wild Mustard, etc.... will likely be too tough.  If you can use them, that is great.  Keep in mind, you could probably use most any green or tender stem listed in this book and you could make an endless variety of combinations. Either way, just chop everything up, work in your salt and keep air from getting to it as it ferments.

Have fun with fermentation!  It is easy, cheap and you can be as creative as you like.  Just don't blame me if you get into kimchi, adding fish sauce, hot pepper paste, garlic, etc. and become addicted!







Toothwort

This pretty little plant is named for its “toothed” or serrated leaves.  This is another plant in the brassica family.  The leaves are very much like Mustard, but they are small and you will have to gather a lot if you plan to eat them on their own.  A few, harvested in early spring, are nice in a salad.  They would likely make an excellent potherb on their own, but I have never harvested enough for that.  I just toss them in with any other spring greens

The root is spicy and pungent in the way that horse radish is.  It is also pleasantly crunchy.  Toothwort is a refreshing snack eaten raw or a nice addition to salads.  Cooked, it can be used in any way you might use radishes, although it is more pungent.  You can toss them into a soup or add to a roast with some carrots and onions.  I really like making a condiment out of Toothwort to accompany fried fish or roast beef, which is very much like prepared horseradish, but with a unique flavor.  Grate the root fine, add some salt and vinegar.  You can also mix with a little mayonnaise and a dash of Worcestershire (etc) to make a nice dipping sauce for fried mushrooms.

As mentioned under Thlapsi, the entire family is great when fermented.  Try grating the root just as you would for the horseradish sauce, but fermenting it like you would kraut or kimchi.  This will give you a remarkable depth of flavor that cannot be bought in a store.  You can combine the grated roots with turnip and radish roots, and even carrots, ginger, etc.  The complexity of such fermented condiments will keep you hooked on trying new variations.  It has for me... I make over a dozen varieties of what I call “redneck kimchi”, just tossing in most anything... there is nothing that will make you a hot dog addict more quickly than having tons of spicy, sour, peppery, funky krauts, relishes and kimchis on hand!  



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The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I’m just a guy who studies herbs. I am not offering any advice. I won’t even claim that anything I write is accurate or true! I can tell you what herbs have “traditionally been used for.” I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don’t even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.