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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.
![](https://eattheplanet.org/wp-content/uploads/2024/02/342923640_1903031713428799_8248438739001105221_n.jpg)
Field pennycress has alternate, hairless leaves with wavy margins. It produces clusters of white flowers with four petals at the top of the stems.
![](https://eattheplanet.org/wp-content/uploads/2024/02/342980856_619257633424433_8628927618075287597_n.jpg)
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.
![](https://eattheplanet.org/wp-content/uploads/2024/02/342998930_973765566953664_8006634906996310205_n.jpg)
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.