Lepidium campestre – Field Pepperwort

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Field Pepperwort (Lepidium campestre) is an edible plant in the Brassicaceae family that was introduced to the U.S. from Europe.
Field pepperwort has alternate toothed leaves. It produces small white flowers with four petals at the top which are followed by flat, circular seed pods.
Field pepperwort is most often found in disturbed land, waste places, and fields. Care must be taken when foraging the plant, as it has the ability to absorb high levels of metals from the soil.
The entire plant is edible. Young leaves are best foraged for before the plant flowers. Leaves have protein, iron, and vitamins A and C. Flowers can be tossed into salads. Seed pods can be used as a black pepper substitute.
Field pepperwort has been used medicinally to treat vitamin deficiencies, intestinal worms, and inflammation.

Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.

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