Cicerbita alpina
Cicerbita alpina
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Pl. AA41 — Cicerbita alpina
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IOverview
Overview
Cicerbita alpina, also known as bittercress or mountain cress, is a perennial plant native to the mountainous regions of Europe, including Albania, Austria, Bulgaria, and other countries in Central and Eastern Europe. It thrives in moist, light (sandy) to medium soil with a pH between 6.5 and 7. The plant reaches heights of about 1 meter and is known for its edible leaves, shoots, and stems, which can be used in various culinary applications. While it is native to specific regions within Europe, Cicerbita alpina has been cultivated more widely across the continent due to its adaptability and nutritional value. Its distinctive feature lies in its light, airy form that can blend well with other garden plants while providing a unique taste in edible dishes.
Quick answers
What is Cicerbita alpina?
Cicerbita alpina, also known as bittercress or mountain cress, is a perennial plant native to the mountainous regions of Europe, including Albania, Austria, Bulgaria, and other countries in Central and Eastern Europe. It thrives in moist, light (sandy) to medium soil with a pH between 6.
Growingconditions · propagation · uses
VCultivation
Cultivation
Cicerbita alpina thrives in light to partial shade and prefers moist, well-drained soils that are light (sandy) or medium-textured. It is hardy in temperate regions with a USDA Hardiness Zone of 4-8. The plant grows up to 1 meter tall and can be propagated through seeds or division. For best results, ensure the soil pH is between 6.5 and 7. Harvest edible parts such as leaves, shoots, and stems for use in culinary applications.
Light
6/10
Water
Moist
Soil
Light (sandy), Medium
Hardiness
4-8
Life cycle
Perennial
Mature size
1.0 m tall
Soil pH
6.5–7
For first-time growers
How to grow Cicerbita alpina for the first time
8steps
Start with Cicerbita alpina as a simple perennial in your garden, focusing on basic care.
- 1
What you'll need
A small plot of well-draining soil and some seeds.
- 2
Best time to plant
Plant Cicerbita alpina in early spring or late summer for best results.
- 3
Soil and container prep
Ensure the soil is light, sandy to medium, with a pH of 6.5–7.
- 4
Sowing or transplanting
Direct sow seeds in the ground or start them indoors and transplant when they are large enough to handle.
- 5
First two weeks
Water regularly to keep the soil moist but not waterlogged. Monitor for pests and diseases.
- 6
Ongoing care
Provide light watering during dry spells, especially in summer. Mulch around plants to retain moisture.
- 7
Harvest or pruning
Prune dead leaves and stems to encourage new growth and maintain plant health.
- 8
Common mistakes
Overwatering, planting in heavy soil, neglecting to mulch, and not providing enough light.
VIEdible & utility
Edible & utility
Edible parts:LeavesShootsStem
Edible uses: The leaves, shoots, and stems of Cicerbita alpina are edible. Typically, these parts can be prepared raw or cooked. They are often used in salads when fresh or incorporated into various dishes after cooking. Skip the drying process for consumption as they are not commonly preserved this way.
Contextrange · companions · related
VIIDistribution
19 native · 0 introduced
Distribution
19 native · 0 introducedDistribution across1 continent· 19 native
Europe17 regions
native (17)AlbaniaAustriaBulgariaFinlandFranceGermanyGreeceItalyNorwayPolandRomaniaRussiaSpainSwedenSwitzerlandUkraineUnited Kingdom
Broader regions
native:Czechoslovakia, Yugoslavia
IXSpecimen gallery
1 image
Specimen gallery
1 imageXI
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Companion planting
Growing zone
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Back to the cataloguePlant id · aa41f521-eed3-432a-a90e-e08adb06e7bb
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