Wall Pennywort: The Edible Wild Succulent
Wall pennywort, known scientifically as Umbilicus rupestris, is a member of the stonecrop family (Crassulaceae) and is a genuinely edible wild plant. Its succulent, disc-shaped leaves are a common sight clinging to old stone walls, cliffs, and rocky areas, particularly in Western Britain and throughout much of Ireland. Foragers prize it for its mild, refreshing flavor, often compared to cucumber or a crisp lettuce. Beyond its culinary uses, it has a long history in traditional folk medicine. Understanding how to correctly identify, harvest, and prepare this resilient little plant is key to enjoying its benefits.
Identifying Wall Pennywort Safely
Correct identification is paramount when foraging for any wild plant. Wall pennywort has several distinctive features that make it relatively easy to spot and hard to confuse with toxic species.
- Leaves: The most notable feature is its rounded, fleshy, and succulent leaves that have a central depression where the stem attaches, giving it a navel-like appearance. The edges are typically scalloped or toothed. They grow in rosettes and are usually a pale to jade green color, though they can turn reddish in direct sun or dry conditions.
- Flowers: The plant produces tall, thick flower spikes (up to 25cm) with numerous bell-shaped flowers. These flowers are usually greenish-white or pale green, sometimes with a pink or red tinge, and bloom from around May to July.
- Habitat: Look for it growing in damp, rocky crevices, on stone walls, cliffs, and banks. Its roots are shallow, which helps it survive in these tough conditions.
Culinary Uses and Flavor Profile
The most commonly used part of the wall pennywort is its leaves, which can be harvested throughout the year. For the juiciest leaves, look for plants in moist, shady spots.
- Raw Consumption: The succulent leaves are best enjoyed raw. They add a fresh, juicy crunch to salads and can be used as a simple, mild green in sandwiches. Some foragers describe the flavor as a salty cucumber, while others find it to be more like crisp lettuce with a slight acidic tang.
- Cooked Preparation: While you can cook with it, the leaves can become slightly slimy when heated, so it is generally not recommended for cooked dishes.
Important Differences: Wall Pennywort vs. Other Pennyworts
While wall pennywort is safe to eat, its common name is shared with other plants, which can cause confusion. The following table highlights the key differences to ensure you are foraging for the correct species, Umbilicus rupestris.
| Feature | Wall Pennywort (Umbilicus rupestris) | Marsh Pennywort (Hydrocotyle vulgaris) | Asiatic Pennywort (Centella asiatica) |
|---|---|---|---|
| Habitat | Dry stone walls, cliffs, rocky areas | Marshy, wet, or boggy ground | Tropical regions of Asia |
| Leaf Attachment | Stem attaches to the center of the leaf (navel-like) | Stem attaches to the center of the leaf (navel-like) | Stem attaches to the center of the leaf (navel-like) |
| Plant Form | Upright flowering spikes with bell-shaped flowers | Creeping, low-growing, tiny pinkish-green flowers | Creeping, stoloniferous herb |
| Foraging Note | Easily identified and generally considered safe | Grows in potentially contaminated wet areas; some advise caution | Used heavily in Ayurvedic and traditional medicine, but side effects can occur with high doses |
Potential Medicinal and Health Benefits
Wall pennywort has been used in traditional folk medicine for various applications. The juice of the plant was thought to possess diuretic and anti-inflammatory properties. Historically, it was used to treat skin conditions, inflammation, and even liver and spleen ailments. Its sap has also been applied topically for burns and stings. However, modern scientific evidence is limited specifically for Umbilicus rupestris, and it is vital to consult with a healthcare professional before using it for medicinal purposes.
Sustainable Harvesting Practices
When foraging for wall pennywort, or any wild edible, sustainable practices are essential to ensure the plant can thrive for years to come.
- Harvest Sparingly: Never take all the leaves from a single plant. Instead, pick one or two leaves from each rosette, allowing the plant to continue growing.
- Watch Your Footing: The roots are shallow, so be careful not to uproot the entire plant when you harvest.
- Clean Source: Ensure you are harvesting from a clean area, away from roadsides, industrial runoff, or other contaminants.
Conclusion
Wall pennywort is a safe and delicious wild edible that is relatively easy for beginners to identify. With its distinctive 'navel' shaped leaves and preference for growing on walls and rocky banks, it is a fun and rewarding plant to add to your foraging repertoire. Remember to always be 100% certain of your identification, especially when dealing with common names that may be shared with other species. Enjoy this resilient succulent in salads and sandwiches for a fresh, unique flavor.
Other Resources
For further reading on wild edibles, consult resources such as Eatweeds, a website dedicated to foraging knowledge.
