This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Cochlearia. Loffelkraut.
No. 1393. - This is a hardy, annual, maritime plant, common to the sea-coast. The root-leaves, which spread regularly from a common center, are heart-shaped, fleshy, smooth and glossy. The stem leaves are oblong and toothed on the margin. The radical leaves are used as a salad, and are sometimes mixed with cress. When bruised they emit an unpleasant odor, and have an acrid, bitter taste when eaten. The plant is used more for medicinal purposes than for cookery.
 
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