Understanding Navelwort: A Culinary Overview
Navelwort (Umbilicus rupestris), often called wall pennywort, is a perennial flowering plant native to Europe and the Mediterranean region, commonly found in shady, rocky areas like old stone walls, cliffs, and crevices. Its fleshy, round leaves with a central depression—like a navel—make it distinctively easy to identify. But beyond its unique appearance, navelwort is a surprisingly versatile wild edible with a long history of use.
Culinary Uses of Navelwort
The leaves and flowers of navelwort are the primary edible parts and can be used in both raw and cooked applications. The flavor profile and texture change with the season, making it a dynamic ingredient.
- Raw leaves: Young, tender leaves harvested in winter and early spring offer a mild, juicy, and succulent flavor often compared to cucumber or crisp lettuce. They are a perfect addition to salads, sandwiches, or simply as a refreshing trail snack.
- Cooked leaves: As the plant matures in summer, the leaves develop a more bitter taste and can become slightly slimy when cooked. However, younger leaves can be added to stir-fries or stews for a thicker, richer texture.
- Other uses: The leaves, seeds, and stems can also be candied. Some foragers use the leaves to make a powerhouse pesto when blended with other wild greens and alliums.
Foraging Safety and Responsible Harvesting
Proper foraging requires caution and a strong sense of responsibility. Misidentification is a significant risk, and harvesting from contaminated areas can be dangerous.
- Positive Identification: Always be 100% certain of your identification. The distinctive, navel-like depression in the center of the leaf is a key feature of Umbilicus rupestris. Never confuse it with marsh pennywort (Hydrocotyle vulgaris) or other lookalikes.
- Harvesting Technique: The plant has shallow, fragile roots. Use scissors to snip off leaves to avoid uprooting the plant and always leave enough foliage behind for it to recover.
- Location Awareness: Avoid foraging near busy roadsides, industrial sites, or areas where pesticides or animal waste might have contaminated the plants.
- Testing for Allergies: When trying any new wild food, consume a very small amount first to check for an adverse reaction.
Navelwort vs. Asiatic Pennywort
It is important not to confuse native navelwort (Umbilicus rupestris) with Asiatic pennywort (Centella asiatica), also known as Gotu Kola, another plant with culinary and medicinal uses. While both are edible, they are distinct species with different properties and growth habits.
| Aspect | Navelwort (Umbilicus rupestris) | Asiatic Pennywort (Centella asiatica) |
|---|---|---|
| Family | Crassulaceae (Stonecrop Family) | Apiaceae (Carrot Family) |
| Growth Habit | Fleshy, succulent leaves in a rosette, often on walls | Creeping, stoloniferous plant, typically in damp, boggy areas |
| Leaf Appearance | Round, succulent, with a central navel-like depression | Round or kidney-shaped, not peltate, with a scalloped edge |
| Flavor Profile | Mild, cucumber-like (when young); bitter (when mature) | Mild, slightly bitter, and herbaceous |
| Habitat | Rocky areas, walls, and crevices | Moist, marshy ground, and wet grasslands |
Nutritional and Health Benefits
Navelwort is more than just a tasty snack; it also boasts a range of nutritional and medicinal properties.
- Vitamins and Minerals: It is a good source of vitamins A and C, along with essential minerals like calcium and iron.
- Antioxidant Properties: Navelwort contains bioactive compounds such as flavonoids, which provide antioxidant and anti-inflammatory benefits.
- Traditional Uses: Historically, it was used in folk medicine as a diuretic and anti-inflammatory agent, and as a poultice for burns and sores.
Conclusion
Navelwort is a safe and delicious wild edible, provided that careful and informed foraging practices are followed. Its succulent leaves offer a mild, refreshing taste, particularly when young, and can be incorporated into a variety of dishes. By properly identifying the plant, harvesting responsibly, and being mindful of its growing environment, you can safely enjoy this nutritious wild food. As with any wild edible, caution is key, especially if you are new to foraging. For further guidance on foraging safety, consult a reliable resource like the Food Standards Agency.
