Hoary Cress, Whitetop

Cardaria draba

Physical Characteristics

Cardaria draba is a PERENNIAL growing to 0.5 m (1ft 8in). See above for USDA hardiness. It is hardy to UK zone 6. It is in flower from May to June. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees, insects. The plant is self-fertile. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils. 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

Europe - Mediterranean to W. Asia. Naturalized in Britain[17].

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Shoots Edible Uses: Condiment Young leaves and shoots - raw in salads or cooked as a potherb[2, 61, 105, 183]. A report says that the young leaves contain the toxin hydrogen cyanide, though does not give any more details[240]. In small quantities this substance is fairly harmless, and has even been recommended as having health benefits, but caution is suggested if you eat these leaves[K]. The pungent leaves are used as a seasoning[183]. The seed is used as a condiment, it is a pepper substitute[2, 17, 61, 74, 148, 183]. Edible Uses & Rating: The leaves, flowers, and seeds are edible cooked. Raw flavours are intensely spicy, mustardy, and sharp—far too aggressive for salads—while the hoary texture of the leaves is off-putting. Cooking dramatically improves all edible parts, softening fibres, neutralizing bitterness, and reducing glucosinolate pungency. Flowers are somewhat milder and can be used similarly to broccoli florets when briefly cooked, although their flavour is nowhere near as refined. Seeds are spicy and benefit from toasting or boiling to improve palatability. Due to the plant’s abundance and reliability, it rates highly as a survival or bulk-foraging species, even though its culinary quality is moderate [2-3]. Edibility rating: 3/5 for flavour; 5/5 for abundance. Taste, Processing & Kitchen Notes: Fresh leaves taste spicy, acrid, and cabbage-like with a strong “wild mustard” intensity. Felt-like hairs may create a dry, hoary mouthfeel, but these soften with heat. Boiled leaves become mild and palatable. Fresh flowers are slightly sweet due to nectar traces and are the mildest raw component. Unopened flower clusters resemble miniature broccoli and can be cooked similarly—steamed, boiled, or incorporated into mixed greens. Seeds are hot and mustard-like; roasting brings out nutty notes and reduces harshness. Because hoarycress often grows in disturbed or agricultural soils, thorough washing is essential. Cooking is strongly recommended regardless of part used. Seasonality (Phenology): Rosettes emerge in early spring, and flowering begins from May through August depending on climate and elevation. Flower clusters remain showy for weeks, followed by rapid seedpod maturation. Seeds persist into summer, though they drop easily when tapped, facilitating both harvest and natural spread. Leaves become tougher and less palatable as plants mature, so the ideal harvest window is spring through early summer [2-3]. Safety & Cautions (Food Use): Raw plant material can be harsh, spicy, and irritating. Cooking is essential for neutralizing potentially harmful glucosinolates. Although livestock toxicity is documented, properly cooked human portions are considered safe. Avoid harvesting from contaminated roadsides or areas treated with herbicides, as hoarycress is frequently targeted for control. Look-Alikes & Confusion Risks: Heartpod hoarycress resembles other Cardaria species, but those produce round instead of heart-shaped pods and may have hairy sepals. It may also be confused with some Lepidium species, but Lepidium pods are more strongly flattened and split open at maturity. The combination of clasping upper leaves, white flower masses, heart-shaped pods, and pubescent foliage makes C. draba distinguishable once known. Traditional / Indigenous Use Summary: Though not native to North America, heartpod hoarycress was quickly adopted by Indigenous groups after introduction, mainly for its edible cooked seeds and greens. Its Eurasian history as a minor food plant suggests long-standing recognition of its edibility despite its invasive or weedy nature. Harvest & Processing Workflow: Harvest young leaves in early spring by pulling or clipping the tender upper foliage. Wash thoroughly. Boil or steam to reduce heat and bitterness. Flower clusters can be harvested before opening or when freshly opened, then lightly steamed or sautéed. Seeds can be collected by tapping mature pods into a container; dry and winnow before toasting or grinding. Prevent spread by disposing of unwanted plant parts responsibly and avoiding disturbance that could break and spread rhizomes.

Medicinal Uses

Antiscorbutic Carminative The plant is antiscorbutic[240]. The seeds have been used as a cure for flatulence and fish poison[240]. It is assumed that this report is referring to food poisoning caused by eating suspect fish[K].

Known Hazards

Raw plant material can be harsh, spicy, and irritating. Cooking is essential for neutralizing potentially harmful glucosinolates. Although livestock toxicity is documented, properly cooked human portions are considered safe. Avoid harvesting from contaminated roadsides or areas treated with herbicides, as hoarycress is frequently targeted for control.