Latin name: Thlaspi perfoliatum
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:
(9 3/4 inch)
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 known
Known hazards of Thlaspi perfoliatum:None known
Plant information taken from the Plants For A Future.