Peppergrass

Scientific name: Lepidium ruderale
Abundance: common
What: seeds, young leaves
How: seeds raw, leaves raw or cooked
Where: sunny disturbed areas
When: early spring through late winter
Nutritional Value: minerals
Danger: Pennycresses are hyperaccumulators of minerals. If the soil is contaminated with toxic metals these plants will suck them up.

Peppergrass plant.
FieldPennycress

One peppergrass plant. It has a distinctive silhouette.
FieldPennycressBig

Close-up picture of the plant.
FieldPennycress1

Close-up of seed pods.
pennycress

Even closer close-up of seed pods.
pennycress2

Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.
PeppergrassTX

North American distribution, attributed to U. S. Department of Agriculture.
Peppergrass

The seedpods are small, round and slightly notched at the top. The seeds have a spicy/peppery taste similar to radishes. I usually just bite the seed-stalks off the plant. The young leaves also have the horse-radishy taste but by the time the seeds appear the leaves have become to power-tasting for most people to eat. The young, tender seedpods also add a bit of a kick to salads.

These plants seem to thrive in waste areas. I see them growing along all the major roads and freeways in Houston. They even grow out of the cracks in the concrete barriers at the toll road toll booths starting in late winter (February) into early summer (May-June). Their shape is distinctive, look for a single stalk that branches out into multiple, "bumpy" stalks.

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