Common Pepperweed (Lepidium densiflorum)

Common Name Latin Name Plant Family
Common Pepperweed
Lepidium densiflorum

None known

  • Medicinal Use

    The leaves have been chewed in the treatment of headaches[257]. An infusion of the plant has been used in the treatment of kidney problems[257]. It has also been used as a dietary aid for a person trying to lose weight[257].

  • Edible Use

    Leaves – raw or cooked[172, 177]. A hot cress-like flavour, they are used in spring and early summer, the young leaves are best[9].

    Immature seedpods – a hot pungent taste, they are used as a flavouring[9].

    Seed – used as a mustard-like flavouring[172]. The pungency of mustard develops when cold water is added to the ground-up seed – an enzyme (myrosin) acts on a glycoside (sinigrin) to produce a sulphur compound. The reaction takes 10 – 15 minutes. Mixing with hot water or vinegar, or adding salt, inhibits the enzyme and produces a mildly-pungent but bitter mustard[238].

  • Cautionary Notes

    None known

Cultivation & Habitat

Seed – sow spring or late summer in situ. Germination should take place within 3 weeks.
An easily grown plant, it succeeds in most soils.
N. America – Maine to British Columbia, south to Virginia, Texas and Nevada. Casual in Britain[17].

Become ungovernable, break the chains of the matrix; grow and forage your own food and medicine.

*None of the information on this website qualifies as professional medical advice. Take only what resonates with your heart and use your own personal responsibility for what’s best for you. For more information [brackets] [000], see bibliography.