Clasping Peppergrass
Lepidium perfoliatum
L.
Family: Brassicaceae, Mustard
Genus: Lepidium


Description
General: simple to freely branched annual 20-60 cm tall,
usually somewhat short-hairy below, hairless and covered
with waxy coating above.
Leaves: the basal ones bi- or tripinnatifid into narrow,
linear segments, the lower stem leaves usually similar,
alternate, gradually modified upward and becoming ovate,
pointed, heart-shaped, clasping stem with large ear-like
lobes at the base, entire or sometimes with small teeth.
Flowers: numerous in dense clusters, later becoming
elongate. Flower stalks slender, spreading-ascending,
about 5 mm long. The 4 sepals brownish at least toward
the tip, about 1 mm long. The 4 petals about 1.5 mm long,
narrowly spatulate, yellowish. Stamens usually 6.
Flowering time: April-June.
Fruits: pods, rhombic-ovate, about 4 mm long and as
broad, strongly flattened, hairless or occasionally slightly
short-hairy, barely winged at the tip, slightly notched, the
space about 0.2 mm deep. Style about 0.2 mm long.

Distribution
Mostly on dry, waste or overgrazed land, in most parts of
MT. A well established and very widespread European
weed, common in much of the U.S.

Edible and Medicinal plant: see below.
(click on image for full size)


Contents
Identification
English Names Index
Scientific Names Index
Family Index
(click on images for full size)

Edible Uses:
Young leaves of clasping peppergrass are edible raw or cooked. They have a hot cress-like flavor.

Medicinal Uses:
The plant has been used as a preventive of scurvy.


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