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Eating from the "wild" is, thankfully, becoming more and more popular! This native, edible plant likes a sunny to lightly shaded spot. The young, tender leaves can be eaten in salads or stir-fried briefly or cooked in a pan like spinach. The flavour is spicy like radish with an aromatic bitterness. Lapsana (the genus name) means "edible herb" and was already described by Marcus Terentius Varro, a Roman who lived from 116-27 BC. The plant naturally self-seeds easily; to prevent this, "bolted" plants can be removed.
Names:
Latin: Lapsana communis
Dutch: Akkerkool
Also: Lapsane
English: Nipplewort
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