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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Field Pennycress (Thlaspi arvense) is a non-native, edible mustard.
Field pennycress has alternate, hairless leaves with wavy margins. It produces clusters of white flowers with four petals at the top of the stems.
Young leaves can be eaten raw or cooked. After the plant flowers, the leaves will be more bitter. The seeds can be ground and used as a mustard substitute.
Field pennycress has also been used medicinally to treat the flu and decrease inflammation.
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
