White Cuckoo Flower (Cardamine-Pratensis)

Wallpaper Description:

Leaves and young shoots - raw or cooked. ... The leaves can be available early in the year and when used in small quantities make a very acceptable addition to salads. Flowers and flower buds - raw.

The leaves and the flowering plant are antirheumatic, antiscorbutic, antispasmodic, carminative, digestive, diuretic, stimulant. They are used internally in the treatment of chronic skin complaints, asthma and hysteria. The plant is harvested in spring and early summer and is best used when fresh.(all the information of treatment come www.naturalmedicinalherbs.net)

Edible parts of Cuckoo Flower: Leaves and young shoots - raw or cooked. Rich in vitamins and minerals, especially vitamin C, but with a bitter and pungent flavour. The leaves and young shoots are harvested in the spring and taste rather like water cress. The leaves can be available early in the year and when used in small quantities make a very acceptable addition to salads. Flowers and flower buds - raw. A pungent cress-like flavour. The white flowers are very attractive, they make a pleasant nibble and also add a delicious flavour to salads.

blueangels1015 Uploaded by blueangels1015 on Jun 22, 2019. White Cuckoo Flower (Cardamine-Pratensis) - Desktop Nexus Nature Download free wallpapers and background images: White Cuckoo Flower (Cardamine-Pratensis). Desktop Nexus Nature background ID 2493625. Leaves and young shoots - raw or cooked. ... The leaves can be available early in the year and when used in small quantities make a very acceptable addition to salads. Flowers and flower buds - raw.

The leaves and the flowering plant are antirheumatic, antiscorbutic, antispasmodic, carminative, digestive, diuretic, stimulant. They are used internally in the treatment of chronic skin complaints, asthma and hysteria. The plant is harvested in spring and early summer and is best used when fresh.(all the information of treatment come www.naturalmedicinalherbs.net)

Edible parts of Cuckoo Flower: Leaves and young shoots - raw or cooked. Rich in vitamins and minerals, especially vitamin C, but with a bitter and pungent flavour. The leaves and young shoots are harvested in the spring and taste rather like water cress. The leaves can be available early in the year and when used in small quantities make a very acceptable addition to salads. Flowers and flower buds - raw. A pungent cress-like flavour. The white flowers are very attractive, they make a pleasant nibble and also add a delicious flavour to salads. 4.1