Bermuda Buttercup: Transforming a Common Weed into Culinary Gold

Bermuda buttercup (Oxalis pes-caprae) is more than just an invasive garden weed—it’s a surprising wild edible with a punch of tangy, lemon-like flavor. This article delves into the plant’s origins, botanical confusion, tips for sustainable foraging, its applications in the kitchen, and features a step-by-step recipe for a savory tart that brings Bermuda buttercup from the backyard to your table.

The Enigmatic Identity of Bermuda Buttercup

The plant most commonly known as Bermuda buttercup is a study in confusion:

• Not from Bermuda: Despite its name, it evolved far from the Atlantic islands, originating in the Cape region of South Africa.
• Not a real buttercup: It belongs to the wood sorrel family (Oxalidaceae), not the Ranunculaceae family of true buttercups.
• Many names: Also known as sourgrass, soursop, African wood-sorrel, and more, hinting at its widespread introduction and culinary potential.

Its bright yellow, five-petaled flowers and lush green foliage make it a familiar sight in lawns and gardens, often where it is considered an unwelcome weed.

Origins and Botanical Profile

Oxalis pes-caprae has traveled the globe—from the Cape’s winter rainfalls to Mediterranean climates and farm fields across continents. Its adaptability is largely due to underground bulbs, which facilitate rampant spreading and persist even after attempts at removal.

• Growth Pattern: Prolific clusters of yellow flowers from late winter to spring.
• Edibility: All above-ground parts are edible—leaves, stems, petals, and even bulbs (when roasted)—with a distinctly sour flavor owing to oxalic acid.
• Common Confusion: Though it shares the name ‘buttercup,’ it is unrelated to the toxic buttercups found in wild meadows.

Culinary Profile: Why Cook with Bermuda Buttercup?

The most remarkable feature of Bermuda buttercup is its bold, mouth-puckering sourness. The tartness is sharper and more vivid than lemon juice, making it an excellent, albeit unconventional, ingredient for cooks seeking to add tang and freshness to dishes.

• Flavor Notes: Intense sourness with grassy, slightly floral undertones.
• Best Uses: Incorporating into salads, tarts, pestos, and as a tangy herbaceous accent in both cooked and raw foods.
• Creative Possibilities: Young leaves can replace lemon in vinaigrettes; petals can garnish cakes and fresh cheeses; bulbs can be roasted for an unusual, slightly nutty crunch.

Foraging Bermuda Buttercup: A Guide to Harvesting

Before incorporating Bermuda buttercup into your kitchen repertoire, learning to identify and harvest it safely is key:

• Identification: Look for bright yellow, five-petaled flowers on slender stems, and cloverlike, green leaves that fold at night.
• Harvesting Tips:
  • Gather leaves and flowers in the late morning, once dew has evaporated but before intense midday sun.
  • Select lush, healthy patches away from roads or sprayed lawns to avoid contaminants.
  • Squeeze leaves between fingers—the distinct sour aroma signals freshness.
• Ethical Foraging: Bermuda buttercup spreads aggressively and is considered a noxious weed in many regions, so harvesting poses little ecological risk. Still, avoid over-harvesting any site to preserve habitat for pollinators.

Preparing Bermuda Buttercup for Cooking

The culinary potential of Bermuda buttercup is wide-ranging. Here’s how to prepare its various edible parts:

• Leaves and Stems: Thoroughly wash under running water to remove dirt and insects; blanch briefly if desired to soften or mellow their tanginess.
• Flowers: Rinse gently and use whole as a vibrant, edible garnish.
• Bulbs: These small underground nodules can be scrubbed clean and roasted in a dry pan until slightly browned for a nutty, acidic treat.

Recipe Spotlight: Bermuda Buttercup and Wild Greens Tart

This savory tart recipe puts Bermuda buttercup’s vivid sour flavor center stage, balanced by mild greens, creamy dairy, and a crisp olive oil pastry.

Ingredients

• 2 ¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup extra virgin olive oil
• ½ cup tepid water
• 4 cups fresh wild leafy greens (e.g., spinach, chard, or foraged greens)
• 1 cup fresh Bermuda buttercup leaves and petals (washed and chopped)
• 2 egg yolks
• 1 whole egg
• ⅓ cup crème fraîche
• 3 tablespoons heavy cream
• Salt and freshly cracked black pepper

Instructions

1. Prepare Filling:
   • Bring 1 inch of water to a boil in a large pot. Add leafy greens, cover, and steam for 2 minutes.
   • Stir to redistribute, cover, and cook for another 2 minutes until just tender and vivid green.
   • Drain in a colander, cool with cold water, then squeeze thoroughly to remove moisture. Press between towels if needed. Chop roughly.
   • In a bowl, beat egg yolks and whole egg with crème fraîche, cream, salt, and black pepper (about 15 twists).
   • Add wild greens and Bermuda buttercup leaves; stir gently to combine. Taste for seasoning adjustment.
2. Make the Pastry:
   • In a bowl, combine flour and salt. Add olive oil and water, stirring until a ball forms. The dough does not require chilling.
   • Roll out the dough and press into a tart pan, ensuring even thickness along the bottom and sides.
3. Assemble and Bake:
   • Spread the filling inside the prepared pastry case.
   • Bake in a preheated oven at 375°F (190°C) for 30–35 minutes, or until golden and set.
   • Cool briefly before slicing. Serve warm or at room temperature.

Serving Ideas

• Pairs beautifully with a crisp green salad and lemon vinaigrette.
• Garnish with extra Bermuda buttercup petals for a cheerful, sunlit appearance.
• Makes a striking centerpiece for springtime brunch or garden picnics.

Beyond the Tart: Other Culinary Uses

• Raw in Salads: Toss tender leaves with milder greens, toasted seeds, and sweet fruits like oranges for balance.
• Herb Pastes: Blend with olive oil, nuts, and cheese for a bright, tangy pesto.
• In Soups: Stir chopped Bermuda buttercup leaves into brothy vegetable soups just before serving.
• Pickled: Experiment with quick pickling stems and petals for a lemony bite.

Nutritional and Safety Considerations

Bermuda buttercup contains oxalic acid, which imparts its characteristic sourness. This compound is also found in rhubarb, spinach, and sorrel. While entirely safe in moderate quantities for most people, those with a history of kidney stones or on a restricted oxalate diet should avoid large, regular servings.

Frequently Asked Questions (FAQs)

Q: Can you eat Bermuda buttercup raw?

A: Yes, the leaves, stems, and flowers are all edible raw and offer an intense sour flavor. Best used in moderation due to oxalic acid content.

Q: How do I distinguish Bermuda buttercup from other yellow weeds?

A: Look for clusters of bright yellow, five-petaled flowers and trifoliate (three-part) shamrock-shaped leaves. Flowers close in dim light or touch.

Q: Is Bermuda buttercup invasive?

A: Yes, it is considered a troublesome weed in many regions. Harvesting reduces its spread, so foraging is often ecologically beneficial.

Q: Are the bulbs safe to eat?

A: Yes. When cleaned and roasted, the small bulbs are edible and offer a unique, tangy snack, but they are less commonly consumed than the leaves and flowers.

Q: Can I use Bermuda buttercup in desserts?

A: Absolutely. Its sharp acidity works well in fruit compotes, curds, and as a colorful, edible floral garnish on cakes and pastries.

Embracing a New Perspective on Weeds

Bermuda buttercup invites us to reconsider what is labeled as a “weed.” Rather than battling its spread, gardeners and cooks can unlock a world of vibrant flavor and sustainable foraged nourishment. With surfaces gold and a zing that rivals citrus, this underappreciated plant brings beauty and bounty where others see botanical trouble.

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

Read full bio of Shinta