peppergrass All species that grow in Canada are edible and can be used in the same way.
A well-known species is the peppergrass fields (Lepidium campestre).
native to Europe, where it is substituted for the watercress pharmacies.
Edible part:
-tender shoots of spring have a pleasant peppery taste.
-The seeds have a stronger taste. Seasoned with vinegar and salt, they go very well with meats and salads. Pick them when they mature in late the growing season, then dry them for use throughout the year as shepherd's purse.
The peppergrass is usually better flooded but it adds zest to soups, sauces and casseroles. Fresh leaves are excellent in salads, sandwiches and appetizer. They are rich in minerals and vitamins, especially vitamin C. The peppergrass
Dense is a close neighbor of the great passerage or pepper grass (Lepidium latifolium), whose spicy and fragrant roots were harvested in the wild and sometimes cultivated in England they were used as a condiment before the introduction of pepper and horseradish in the diet. The leaves of the great passerage replaced watercress in salads and sauces throughout Europe, North Africa and in northern and central Asia.
The garden cress (Lepidium sativum) is also closely kin to the peppergrass. It is believed from the Middle East and the Persian consumed from 400 years before our era. Persia, he won India, Syria, Greece, Egypt and Abyssinia and is cultivated in England since 1548 as crude in salads.
In the past, sailors used various species of peppergrass to prevent scurvy.
Omelet Recipe peppergrass: Makes 2 servings
4 eggs 125 ml / ½ cup of tender young shoots of peppergrass, washed and chopped fine
125 ml / ½ cup milk
Salt and pepper to taste 15 ml
/ 1 v.
tablespoons butter 50 ml / ¼ cup cheddar cheese, grated
Beat eggs. Add
shoots peppergrass, milk and seasonings.
Melt the butter in a heavy skillet, pour the egg mixture.
Add the cheese when eggs begin to freeze and cook until the omelet is done.
Serve hot with toast.
Tartar Sauce Recipe peppergrass
to 50 ml / ¼ cup peppergrass young shoots, minced
250 ml / 1 cup mayonnaise
15 ml / 1 tsp chopped capers, chopped
15 ml / 1 tsp chopped olives, chopped
15 ml / 1 tsp chopped sweet pickles, chopped Salt and pepper to
taste Mix all ingrédients.Servir with fish or lie in sandwiches with cheese or meat.
A well-known species is the peppergrass fields (Lepidium campestre).
native to Europe, where it is substituted for the watercress pharmacies.
Edible part:
-tender shoots of spring have a pleasant peppery taste.
-The seeds have a stronger taste. Seasoned with vinegar and salt, they go very well with meats and salads. Pick them when they mature in late the growing season, then dry them for use throughout the year as shepherd's purse.
The peppergrass is usually better flooded but it adds zest to soups, sauces and casseroles. Fresh leaves are excellent in salads, sandwiches and appetizer. They are rich in minerals and vitamins, especially vitamin C. The peppergrass
Dense is a close neighbor of the great passerage or pepper grass (Lepidium latifolium), whose spicy and fragrant roots were harvested in the wild and sometimes cultivated in England they were used as a condiment before the introduction of pepper and horseradish in the diet. The leaves of the great passerage replaced watercress in salads and sauces throughout Europe, North Africa and in northern and central Asia.
The garden cress (Lepidium sativum) is also closely kin to the peppergrass. It is believed from the Middle East and the Persian consumed from 400 years before our era. Persia, he won India, Syria, Greece, Egypt and Abyssinia and is cultivated in England since 1548 as crude in salads.
In the past, sailors used various species of peppergrass to prevent scurvy.
Omelet Recipe peppergrass: Makes 2 servings
4 eggs 125 ml / ½ cup of tender young shoots of peppergrass, washed and chopped fine
125 ml / ½ cup milk
Salt and pepper to taste 15 ml
/ 1 v.
tablespoons butter 50 ml / ¼ cup cheddar cheese, grated
Beat eggs. Add
shoots peppergrass, milk and seasonings.
Melt the butter in a heavy skillet, pour the egg mixture.
Add the cheese when eggs begin to freeze and cook until the omelet is done.
Serve hot with toast.
Tartar Sauce Recipe peppergrass
to 50 ml / ¼ cup peppergrass young shoots, minced
250 ml / 1 cup mayonnaise
15 ml / 1 tsp chopped capers, chopped
15 ml / 1 tsp chopped olives, chopped
15 ml / 1 tsp chopped sweet pickles, chopped Salt and pepper to
taste Mix all ingrédients.Servir with fish or lie in sandwiches with cheese or meat.
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