Yellow Rocket, Garden yellowrocket

Barbarea vulgaris

Physical Characteristics

Barbarea vulgaris is a PERENNIAL growing to 0.4 m (1ft 4in) by 0.3 m (1ft). See above for USDA hardiness. It is hardy to UK zone 4 and is not frost tender. It is in flower from May to August, and the seeds ripen from July to September. The species is hermaphrodite (has both male and female organs) and is pollinated by Flies, bees, beetles. The plant is self-fertile. It is noted for attracting wildlife. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Distribution

Most of Europe, including Britain, south and east to N. Africa and Asia.

Habitats

Woodland Garden Sunny Edge; Dappled Shade; Hedgerow; North Wall. By.

Edible Uses

Edible Parts: Flowers Leaves Edible Uses: Young leaves - raw or cooked like spinach[2, 9, 27, 46, 52, 95]. A hot cress-like flavour[183]. Young leaves are chopped up finely and added to salads, older leaves can be used as a potherb but they are rather strong and are best cooked in one or two changes of water[183]. The leaves are available all year round, even in the winter, especially if the weather is mild[95, 115]. To increase the productivity of the plants, remove the flowering stems as they appear (they can be eaten like the leaves[K]) and pick the outer leaves as the plant regrows[244]. Some caution is advised, see the notes above on toxicity. Young flowering stems - harvested before the flowers open and cooked like broccoli[183]. Foraging: Leaves (raw in small amounts; best cooked), pre-bloom shoots/buds as raab. Flowers are garnish-edible. Edibility rating: 3/5 (reliable pot-herb; quality depends on youth and site) [2-3]. Raw: peppery/mustardy, “relatively mild” versus other wild mustards but still assertive. Briefly boil (2–3 min) or blanch and then sauté yields savory, mildly bitter greens and a vibrant, yellow-green broth ideal for soups/grains. Mix with fat (olive oil, butter) and acid (lemon/vinegar). Tight buds stir-fry well. Avoid roadside or fertilized edges that can intensify harshness [2-3]. Seasonality (Phenology): Rosettes: autumn–early spring. Harvest greens: early–mid spring (best pre-bolt). Flower/seed: late spring–early summer; palatability declines after full bloom. Seed set: early/mid summer. Look-Alikes & Confusion Risks: Other yellow-flowered mustards (Sinapis/Brassica, Rorippa, Descurainia), and edible upland cress (B. verna). Confirm glabrous plant, clasping upper leaves, and siliques with ~=3 mm beak. Not to be confused with toxic buttercups (5+ petals, different fruit) or hemlock (umbels, not racemes). Traditional/Indigenous Use Summary: Primarily a European potherb adopted by settlers in North America; in many regions it served as a spring tonic green. Limited indigenous North American food records compared with other native mustards.

Medicinal Uses

Antiscorbutic Appetizer Diuretic Vulnerary The leaves are vulnerary and have been used as a poultice for treating wounds. A tea made from the leaves is appetizer, antiscorbutic and diuretic.

Known Hazards

There is a report that ingestion of the leaves can lead to kidney malfunction[222].