Effect:
anti-diabetic, mood-enhancing, anti-rheumatic, antibacterial, cold-relieving
Areas of application:
as a diet, rheumatism, diabetes, colds, coughs, colds
Plant parts used:
seeds, leaves
Collection time:
May to autumn
To find:
In the Mediterranean region, on fields, rubble dumps and roadsides.
Ingredients:
Mustard oil glycosides
Miscellaneous:
The Jointed Charlock is an annual plant and can reach a height of 30 to 60 cm. The roots do not become fleshy and thick, as is the case with other types of radish. The stems grow upright, are blunt-edged, branchy and rough with long hairs, especially at the base. The lower leaves are petiolate and the upper stem leaves are sessile and undivided. The lower leaves are oval to ovate in outline, but pinnately lyre-shaped and 10 to 15 cm long. They have 4 to 5 page sections on each side. The upper stem leaves are oblong to lanceolate, undivided and sharply toothed. The racemose inflorescence contains 15 to 25 flowers and is leafless and terminal. The sepals are narrow elliptical-lanceolate. The lateral sepals are somewhat sac-shaped at the base. The four petals are light yellow or white with purple veins. The plate of the petals is obovate and briefly contracted into a wedge shape at the base. Flowering time is from May to autumn. The long, upright fruit stalks are 1 to 3 cm long and there are deep constrictions in the pods between the seeds. The seeds are egg-shaped to spherical.
In the kitchen you can eat the young shoots and leaves raw or cooked, in salads and various wild vegetable dishes. The fruits and buds can be preserved in vinegar and oil. The flowers are a spicy and pretty decoration for salads. The young fruits can also be eaten raw and when they are already ripe (seeds) they can be used to make mustard or for seasoning.