natural herbs
Pennycress
Thlaspi perfoliatum
Herb: Pennycress
Latin name: Thlaspi perfoliatum
Family: Cruciferae
Edible parts of Pennycress:
Young leaves - raw or cooked. A bitter taste and aroma. Added to salads, cooked in soups or used as a potherb, they taste somewhat like mustard but with a hint of onion. The seed is ground into a powder and used as a mustard substitute. The seed can be sprouted and added to salads.Description of the plant:
Plant:
AnnualHeight:
25 cm(9 3/4 inch)
Flowering:
May toJuly
Habitat of the herb:
Limestone spoil in Oxford, Gloucester, Wilts and Worcester, casual elsewhere.Other uses of Pennycress:
The seed contains 20 - 30% of a semi-drying oil, it is used for lighting.Propagation of the herb:
Seed - sow in situ in March or April.Cultivation of Pennycress:
Limestone spoil in Oxford, Gloucester, Wilts and Worcester, casual elsewhere.Medicinal use of the herb:
None knownKnown hazards of Thlaspi perfoliatum:
None knownPlant information taken from the Plants For A Future.