Herb: Pepperwort


Latin name: Lepidium campestre


Family: Cruciferae



Edible parts of Pepperwort:

Young leaves and young shoots - raw or cooked. They are best used in the spring. A hot cress-like flavour, they can be finely-chopped and added in small amounts as a flavouring in salads. Immature seedpods - a pungent flavour, they can be used as a flavouring in hot soups and stews. The seed can be used as a pepper substitute.

Description of the plant:



Plant:
Annual/Biennial


Height:
60 cm
(2 feet)

Flovering:
May to
August

Habitat of the herb:

Dry pastures, walls, banks, waysides, arable and waste land.

Propagation of Pepperwort:

Seed - sow spring or autumn in situ. Germination should take place within 3 weeks.

Cultivation of the herb:

Dry pastures, walls, banks, waysides, arable and waste land.

Medicinal use of Pepperwort:

None known

Known hazards of Lepidium campestre:

None known

Plant information taken from the Plants For A Future.