Cuckoo Flowers


Cuckoo Flower

Some 130 annuals and perennials, found almost worldwide in temperate areas, comprise this genus. About a dozen species are grown as ornamentals in moist ground, including C. pratensis, which flowers as the cuckoos arrive in Europe, giving the common name of cuckoo flower. Cardamine is from the Greek kardamon, "cress", as many species resemble watercress in appearance and flavor. Like many genera of the cabbage family (Brassicaceae). Cardamine contains mustard oil glycosides. This gives the flavor a characteristic tang and endows the oil with medicinal properties similar to the tre mustards, Brassica juncea (see, brown mustard), B.nigra (see, black mustard), and Sinapsis alba (see, white mustard). The leaves of C. amara (large bitter cress) and C. hirsuta (hairy bitter cress) have the same culinary uses as C. pratensis.

Slender, clump-forming perennial wth a basal rosette of long-stalked, pinnate leaves. Small, lilac to white, 4-petaled flowers appear in late spring, followed by narrow, erect pods.


Common Name:
Cuckoo Flower
Other Names:
Lady's smock, meadow cress.
Botanical Name:
Cardamine pratensis
Genus:
Cardamine
Family:
Brassicaceae
Native Location:
N Asia, N America, Europe
Cultivation:
Moist soil in sun or partial shade.
Propagation:
By seed in autumn or spring; by leaf-tip cuttings in midsummer; by division in spring or after flowering.
Harvest:
Leaves are picked in spring and summer, and used fresh in infusions or frozen.
Variations:
Edith
Has pink buds and double flowers that fade to white.
Height: 20cm (8in)

Flore Pleno
Has double flowers. Forms clumps and offsets readily. First recorded in the mid-17th century.
Height: 20cm (8in)
Height:
30-45cm (12-18in)
Width:
30cm (12in)
Hardiness:
Z3-9
Parts Used:
Leaves
Properties:
A tonic, cleansing herb with a high level of vitamin C. It arrests spasms and encourages productive coughing.
Medicinal Uses:
Internally for chronic skin complaints, asthma, and hysteria.
Culinary Uses:
Young leaves and flower buds are added to salads, sandwiches, and sauces.
Bibliography:
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pg 155-156