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PlantFiles: Field pepperweed
Lepidium campestre

Family: Brassicaceae (brass-ih-KAY-see-ee) (Info)
Genus: Lepidium (lep-PID-ee-um) (Info)
Species: campestre (kam-PES-tree) (Info)

3 members have or want this plant for trade.


6-12 in. (15-30 cm)
12-18 in. (30-45 cm)
18-24 in. (45-60 cm)

Unknown - Tell us

USDA Zone 4a: to -34.4 C (-30 F)
USDA Zone 4b: to -31.6 C (-25 F)
USDA Zone 5a: to -28.8 C (-20 F)
USDA Zone 5b: to -26.1 C (-15 F)
USDA Zone 6a: to -23.3 C (-10 F)
USDA Zone 6b: to -20.5 C (-5 F)
USDA Zone 7a: to -17.7 C (0 F)
USDA Zone 7b: to -14.9 C (5 F)
USDA Zone 8a: to -12.2 C (10 F)
USDA Zone 8b: to -9.4 C (15 F)

Sun Exposure:
Full Sun
Sun to Partial 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:

Propagation Methods:
Unknown - Tell us

Seed Collecting:
Unknown - Tell us

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1 positive
No neutrals
No negatives

Gardeners' Notes:

Positive Sherlock_Holmes On Jul 14, 2007, Sherlock_Holmes from Millersburg, PA (Zone 6a) wrote:

Field Pepperweed or Cow Cress is an edible wild plant. The following books attest to this.

The "Edible Wild Plants: A North American Field Guide" by Elias & Dykeman has this to say...

"Harvest: Young shoots and leaves in spring.

Preparation: Another member of the mustard family. Use Cow Cress greens sparingly in salad with less bitter species. As a potherb, boil in 1 to 2 changes of water. Try recipes given for other mustards. Leaves high in vitamins A and C. Peppery seeds can be used to season meats, soups, and salads."

The "Edible Wild Plants: Eastern / Central North America" by Lee Allen Peterson has this to say...

"Use: Salad, cooked green, seasoning. Add the pungent young leaves to salads or boil for 10 min. Add the peppery green seedpods to hot soups and stews. Leaves contain vitamins C & A, iron, and protein."

"The Encyclopedia of Edible Plants of North America: Nature's Green Feast" by Francois Couplan, Ph.D. says...

"In most species, the leaves are pungent and can be added raw to salads, as a condiment, or cooked as a vegetable.

The seeds have been used as a spice. Western Indians used to mix them with other seeds in their pinole.

In the spring, the young inflorescences of L. campestre - naturalized from Europe - resemble small broccolis (Brassica oleracea var. italica) and can be used as such, either raw or cooked."


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

Millersburg, Pennsylvania

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