The image, above, shows the full Water Pepper plant(Persicaria hydropiper) growing on a river bank, top
right. Also shown is a close up of a group of plants, left, a
close-up of the flower, centre right and two images of the edible
seeds, bottom right..
| Common Name: Water Pepper |
| Scientific Name: Persicaria hydropiper |
| Other Names: Polygonum hydropiper, Smartweed, Marshpepper, Water Pepper Leaf, Marsh Pepper Smartweed, Japanese Water Pepper, Tade, Marsh Waterpepper |
| Family: Polygonaceae |
| Range: Europe, including Britain, from Norway south and east to N. Africa and temperate Asia. |
Physical Characteristics
Persicaria hydropiper is a hardy Annual plant, growing to 80cm (2 ft 7 in) by 30cm (1 ft) in size. It is hardy to zone 5 and is not frost tender. The plant flowers from July to September and its seeds ripen from August to October. The flowers are hermaphrodite and are self pollinated.
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| Edible Parts: Leaves, Seeds |
 Edibility Rating: 3 
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 Known Hazards: Though no specific mention of toxicity has been made for this plant, it should be noted that some members of the genus can cause photosensitivity in susceptible people. Also many members of the Polygonaceae (including true rhubarb), contain high levels of oxalic acid (which is what gives the plant its acidic, lemony, flavour. It is fine to consume in small quantities, but should not be eaten in large amounts or at regular intervals as oxalic acid can make food nutrients, particularly calcium, unavailable to the human digestion, leading to mineral deficiencies. However, the oxalic acid levels are decreased if the plant is cooked before consuming. People with a tendency to gout, rheumatism, arthropathies, kidney stones or hyperacidity should take particular care if introducing this plant into their diet, as it could aggravate their condition.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Water Pepper along with all the Water Pepper containing recipes presented on this site, with 4 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Water Pepper as a major wild food ingredient.
Water Pepper, Persicaria hydropiper, syn Polygonum hydropiper (also known as Smartweed, Marshpepper, Water Pepper Leaf, Marsh Pepper Smartweed, Japanese Water Pepper, Tade, Marsh Waterpepper) is an herbaceous perennial belonging to the Polygonaceae (knotweed) family. It is a native of the temperate zones of temperate to tropical Eurasia, North Africa, Australia, New Zealand and North America and grows in damp places and shallow water. It is a close relative of Vietnamese Coriander but has almost no aroma or flavour of its own.
The plant is an annual, growing to some 80cm in height and is typically found in marshy or waterlogged areas (particularly next to slow-flowing rivers and streams). The stems are erect, branched and with noticeable ribs. The leaves are covered with small bristles. Inflorescences are terminal, typically develop between May and November. The flowers are small, hermaphrodite and self-fertilizing. The plants have multicellular glands that exude and oil which can cause skin irritation in some people (and therefore they should be handled carefully) [hence the common name 'smartweed'], but these have been eliminated in the cultivars. The oils are eliminated in the dried leaves or on cooking so it's OK to carefully collect and dry the leaves or to collect the seeds as a pepper substitute.
I consider Water Pepper as one of the 'lost' wild foods. It's broad distribution means that it is found ubiquitously, yet it hardly features in any cuisine (though it used to be frequently employed in the cookery of Central Europe). Indeed, the only Cuisine that makes any use of this plant is Japanese, where a cultivar is grown for its leaves that are used to flavour soups and dips. The leaves of this plant are also pureed and are often blended with wasabi to give the condiment even more pungency.
Yet, the pungency of water pepper potentially makes it a very useful spice. The leaves can be used, fresh and dried, as can the seeds (though these are small and fiddly to handle). Yet, I can find few records (apart from in herbals) recording the plant's use. One of the few times it was used extensively was during the Second World War in Germany where it was used as a black pepper substitute.
However, the characteristics of the spice is similar to that of Sichuan pepper in that, of first tasting there is a distinct bitterness that then develops into a pungent, biting-prickling heat that lasts for quite a while (in this respect it is similar to Tasmanian pepperberry).
Water pepper leaves and dried seeds can therefore be substituted in any recipe that calls for Tasmanian pepper or Sichuan pepper. The bitterness of Water Pepper is due to the chemical rutin (also found in rue) and the pungency is due to polygodial (which is also found in Tasmanian pepperberry).
It many not be popular in modern cuisines, but I strongly suspect that water pepper is a 'lost spice' that fell into disuse during the Roman period where black pepper became more commonly available. But humans like pungency in their foods and I quite strongly suspect that the plant was used extensively to flavour foods through the stone ages to the Iron age.
If you are interested in ancient cookery then this is an important plant to know. It can also be used by those who want to substitute black pepper and/or chillies with a native, pungent, spice.
Water pepper leaves and dried seeds can therefore be substituted in any recipe that calls for Tasmanian pepper or Sichuan pepper. The bitterness of Water Pepper is due to the chemical rutin (also found in rue) and the pungency is due to polygodial (which is also found in Tasmanian pepperberry).
Yet, despite being common to many regions around the world is very seldom used in cookery. Indeed, the only major cuisine that makes use of this herb is Japanese. In Japan the plant's leaves are used as a vegetable; though these are from a cultivar rather than the wild version and it's used because it is pungent but has little other taste. As well as being used to flavour soups and salads they are also sometimes used as a garnish for sushi and sashimi. The seeds are also used as an ingredient in wasabi sauce.
The young leaves and stems of the plant can be eaten raw or cooked. They can be used sparingly in salads, particularly if you like pungent flavours or they can be cooked and eaten like a vegetable. The cooked leaves can also be pureed and served as a mustard or wasabi-like condiment. The sprouted seeds are also edible and can be used as a garnish in salads or added to sandwiches. These are sold commercially in Japanese markets (but be warned, they are very pungent).
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Water Pepper as a major wild food ingredient.
Water Pepper, Persicaria hydropiper, syn Polygonum hydropiper (also known as Smartweed, Marshpepper, Water Pepper Leaf, Marsh Pepper Smartweed, Japanese Water Pepper, Tade, Marsh Waterpepper) is an herbaceous perennial belonging to the Polygonaceae (knotweed) family. It is a native of the temperate zones of temperate to tropical Eurasia, North Africa, Australia, New Zealand and North America and grows in damp places and shallow water. It is a close relative of Vietnamese Coriander but has almost no aroma or flavour of its own.
The plant is an annual, growing to some 80cm in height and is typically found in marshy or waterlogged areas (particularly next to slow-flowing rivers and streams). The stems are erect, branched and with noticeable ribs. The leaves are covered with small bristles. Inflorescences are terminal, typically develop between May and November. The flowers are small, hermaphrodite and self-fertilizing. The plants have multicellular glands that exude and oil which can cause skin irritation in some people (and therefore they should be handled carefully) [hence the common name 'smartweed'], but these have been eliminated in the cultivars. The oils are eliminated in the dried leaves or on cooking so it's OK to carefully collect and dry the leaves or to collect the seeds as a pepper substitute.
I consider Water Pepper as one of the 'lost' wild foods. It's broad distribution means that it is found ubiquitously, yet it hardly features in any cuisine (though it used to be frequently employed in the cookery of Central Europe). Indeed, the only Cuisine that makes any use of this plant is Japanese, where a cultivar is grown for its leaves that are used to flavour soups and dips. The leaves of this plant are also pureed and are often blended with wasabi to give the condiment even more pungency.
Yet, the pungency of water pepper potentially makes it a very useful spice. The leaves can be used, fresh and dried, as can the seeds (though these are small and fiddly to handle). Yet, I can find few records (apart from in herbals) recording the plant's use. One of the few times it was used extensively was during the Second World War in Germany where it was used as a black pepper substitute.
However, the characteristics of the spice is similar to that of Sichuan pepper in that, of first tasting there is a distinct bitterness that then develops into a pungent, biting-prickling heat that lasts for quite a while (in this respect it is similar to Tasmanian pepperberry).
Water pepper leaves and dried seeds can therefore be substituted in any recipe that calls for Tasmanian pepper or Sichuan pepper. The bitterness of Water Pepper is due to the chemical rutin (also found in rue) and the pungency is due to polygodial (which is also found in Tasmanian pepperberry).
It many not be popular in modern cuisines, but I strongly suspect that water pepper is a 'lost spice' that fell into disuse during the Roman period where black pepper became more commonly available. But humans like pungency in their foods and I quite strongly suspect that the plant was used extensively to flavour foods through the stone ages to the Iron age.
If you are interested in ancient cookery then this is an important plant to know. It can also be used by those who want to substitute black pepper and/or chillies with a native, pungent, spice.
Water pepper leaves and dried seeds can therefore be substituted in any recipe that calls for Tasmanian pepper or Sichuan pepper. The bitterness of Water Pepper is due to the chemical rutin (also found in rue) and the pungency is due to polygodial (which is also found in Tasmanian pepperberry).
Yet, despite being common to many regions around the world is very seldom used in cookery. Indeed, the only major cuisine that makes use of this herb is Japanese. In Japan the plant's leaves are used as a vegetable; though these are from a cultivar rather than the wild version and it's used because it is pungent but has little other taste. As well as being used to flavour soups and salads they are also sometimes used as a garnish for sushi and sashimi. The seeds are also used as an ingredient in wasabi sauce.
The young leaves and stems of the plant can be eaten raw or cooked. They can be used sparingly in salads, particularly if you like pungent flavours or they can be cooked and eaten like a vegetable. The cooked leaves can also be pureed and served as a mustard or wasabi-like condiment. The sprouted seeds are also edible and can be used as a garnish in salads or added to sandwiches. These are sold commercially in Japanese markets (but be warned, they are very pungent).
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Water Pepper recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
Page 1 of 1
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| Pork and Wild Food Curry Origin: Britain | Wild Masala Origin: Britain |
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