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Winter cress Barbarea verna Brassicaceae

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This species is native to west and southwest Europe, but it has been introduced elsewhere and has naturalized in Africa, America, and Asia. It has been cultivated as a vegetable in west Europe, mainly in France, England, more seldom in central Europe or North America. Although its cultivation is not widespread, in former times the cultivation occurred mainly in the center of France, but today it is also popular in Belgium. It is also cultivated to a small extent in Malaysia. The leaves are used as a winter or spring vegetable for salads or as a garnish like cress.

References and Further Reading

Bown, D. 2002. The Royal Horicultural Society New Encyclopedia of Herbs and Their Uses. London: Dorling Kindersley. Bunney, S. 1984. The Illustrated Book of Herbs, Their Medical and Culinary Uses. London: Octopus Books. Darby, W.J., Ghalioungui, P., and Grivetti, L. 1977. Food: The Gift of Osiris. London: Academic Press. Davidson, A. 1999. The Oxford Companion to Food. Oxford and New York: Oxford University Press. De Guzman, C.C., and Siemonsma, J.S. (Eds.). 1999. Plant Resources of South-East Asia No 13. Spices. Leiden: Blackhuys. Densmore, F. 1974. How Indians Use Wild Plants for Food, Medicine & Crafts. New York: Dover Publications. Flach, M. 1997. Sago palm. Metroxylon sagu Rottb. Promoting the conservation and use of underutilized and neglected crops. 13. Gatersleben: Institute of Plant Genetics and Crop Plant Research and Rome: International Plant Genetic Resources Institute.

Garland, S. 1985. The Herb and Spice Book. London: Frances Lincoln.

Grieve, M. 1992. A Modern Herbal. London: Tiger Books International (reprint of 1931 edition).

Kiple, K.E., and Ornelas, K.C. (Eds.). 2000. The Cambridge World History of Food. Cambridge and New York: Cambridge University Press.

Lovelock, Y. 1972. The Vegetable Book, an Unnatural History. London: Allen & Unwin. McVicar, J. 2002. New Book of Herbs. London: Dorling Kindersley.

Purseglove, J.W. 1991 (reprinted).Tropical crops—Dicotyledons. New York: Longman Scientific & Technical. Renfrew, J.M. 1973. Palaeoethnobotany: The Prehistoric Food Plants of the Near East and Europe. New York: Columbia University Press.

Renfrew, J.M. 1985. Food and Cooking in Roman Britain: History and Recipes. English Heritage, Historic Buildings and Monuments Commission for England. Schippers, R.R. 2000. African Indigenous Vegetables : An Overview of the Cultivated Species. Chatham: Natural Resources Institute.

Smartt, J., and Simmonds, N.W. (Eds.). 1995. Evolution of Crop Plants (2nd ed.). London: Longman. Siemonsma, J.S., and K. Piluek (Eds.). 1993. Plant Resources of South-East Asia No. 8. Vegetables. Leiden: Backhuys. Stobart, T. 1987. Herbs, Spices and Flavourings. Harmondsworth: Penguin Books. Stuart, D. 1984. The Kitchen Garden: An Historical Guide to Traditional Crops. Gloucester: Alan Sutton. Tindall, H.D. 1983. Vegetables in the Tropics. London: Macmillan Press.

Vaughan, J.G., and Geissler, C. 1999. The New Oxford Book of Food Plants: A Guide to the Fruit, Vegetables, Herbs and Spices of the World. Oxford and New York: Oxford University Press.