Lepidium campestre
| Lepidium campestre | |
| Light: |   |
| Moisture: |   |
| Soil pH: | 5.6-8.4 |
| Self Pollinated | |
| Height: | 2' |
| Blooms: | Late Spring-Late Summer |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
 | |
Lepidium campestre (common name: pepperwort)
Propagation: Seed - sow spring or autumn in situ. Germination should take place within 3 weeks.
Cultivation: An easily grown plant, it succeeds in most soils.
Range: Most of Europe, including Britain, to W. Asia and the Caucasus.
Habitat: Dry pastures, walls, banks, waysides, arable and waste land[1].
Edibility: Young leaves and young shoots - raw or cooked[2][3]. They are best used in the spring[4]. A hot cress-like flavour, they can be finely-chopped and added in small amounts as a flavouring in salads[5].
Immature seedpods[4] - a pungent flavour, they can be used as a flavouring in hot soups and stews[5].
The seed can be used as a pepper substitute[2].
Pollinators: Self. Occasionally flies
Soil: Can grow in light, medium, and heavy soils.
Flower Type: Hermaphrodite
Links
References
- ↑ Clapham, Arthur and Tom Tootin, Edmund Warburg. Flora of the British Isles. Cambridge University Press, 1962.
- ↑ 2.0 2.1 Elias, Thomas. A Field Guide to North American Edible Wild Plants. Van Nostrand Reinhold, 1982.
- ↑ Komarov, Vladimir. Flora of the USSR. Gantner Verlag, 1968.
- ↑ 4.0 4.1 Launert, Edmund. Edible and Medicinal Plants. Hamlyn, 1981.
- ↑ 5.0 5.1 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.