PlantFiles is getting a new look! Just in time for spring, we're rolling out a new look for the best online plants database. It will also work with your smart phones and mobile devices, so now you can take it with you on garden center visits or botanical garden tours. Questions or comments? Please post them here.

Field Penny Cress
Thlaspi arvense

Family: Brassicaceae (brass-ih-KAY-see-ee) (Info)
Genus: Thlaspi (THLAS-pee) (Info)
Species: arvense (ar-VEN-see) (Info)




under 6 in. (15 cm)

6-12 in. (15-30 cm)

12-18 in. (30-45 cm)


Unknown - Tell us


Not Applicable

Sun Exposure:

Full Sun

Sun to Partial Shade

Light Shade


Unknown - Tell us

Bloom Color:

White/Near White

Bloom Time:

Mid Spring

Late Spring/Early Summer


Unknown - Tell us

Other details:

Unknown - Tell us

Soil pH requirements:

Unknown - Tell us

Patent Information:

Unknown - Tell us

Propagation Methods:

Unknown - Tell us

Seed Collecting:

Unknown - Tell us


This plant has been said to grow in the following regions:


Garden Valley, Idaho

Bridgewater, Massachusetts

Livonia, Michigan

Millersburg, Pennsylvania

Gardeners' Notes:


On Dec 5, 2008, KashtanGeorge from Sochi
Russia wrote:

Quite common in Russia. Grows as weed on the sown areas, waste plots of land, sides of the roads, meadows.


On Sep 30, 2006, Sherlock_Holmes from Millersburg, PA (Zone 6a) wrote:

I thought I would add some info on this plant since it hasn't been commented on yet.

Here is some info on Field Pennycress from "The Encyclopedia of Edible Wild Plants of North America: Nature's Green Feast" by Francois Couplan, Ph.D.

"The leaves of these plants are edible raw, but they are pungent and often bitter. It is usually preferable to use them as a condiment or to cook them, possibly in a change of water. The very young leaves are best. Those of the Eurasian T. arvense have a pleasant, although somewhat bitter taste. They were widely utilized, and this species has been cultivated as a vegetable, especially in Asia.

Its seeds can be used as a mustard-like condiment. They contain the same glucoside (sinigroside) as black mustard (B... read more