I’ve been pondering this week, wondering if it would be possible to cross maca (Lepidium meyenii) with hoary cress (Lepidium draba).
Maca is a delicious domesticated plant with butterscotch-radish tasting roots that is, unfortunately, a little bit finicky about its climate. It wants temperatures of 20-80 degrees F for about eight months or longer, which is hard to achieve in most climates. I can do it if I start them in fall and keep my greenhouse above 20 degrees all winter, but it sure would be nice for them to be hardy to 5 or even 0 degrees, so I could grow them outside the greenhouse and not worry about them.
Hoary cress (also called whitetop) is a vigorous weed that spreads by underground roots and is almost as invasive as bindweed in my climate. It even seems to be allelopathic towards other brassicas, which makes it annoying when it volunteers in my brassica bed. It grows actively through the winter, flowers in spring, and goes kinda dead for the summer, sprouting back in the fall. So it has a similar growth cycle to maca; it’s just way more cold tolerant and probably way more heat tolerant.
Hoary cress is edible, and tastes pretty good. Raw, the leaves remind me of a slightly spicy broccoli. Cooked, the spiciness goes away and it tastes more like spinach. I think it tastes much better raw, but I don’t like the spiciness, so I have solved this conundrum by pour hot melted butter on top of the raw leaves, which cooks them just enough to neutralize the spiciness, and not enough to change the flavor. Score!
(Come to think of it, pouring hot water on top of raw leaves might achieve a similar result, for someone who doesn’t like butter on vegetables. I love butter on vegetables, so that’s what I tried, and it worked. )
So, I’ve been wondering this week if it would be possible to cross the two species, and then backcross with maca to get more butterscotch flavor and less spiciness into the population.
Is that something that is likely to accomplish my goals?