Edible Parts: Leaves  Root
Edible Uses: Condiment

Broadleaf pepperweed is an abundant edible mustard that provides useful greens and spicy seeds, but its aggressive, invasive nature and strong flavor make it better appreciated as an emergency food than a preferred wild vegetable. Where it occurs, it offers a dependable source of edible foliage, although most foragers will find the milder pepperweeds and other wild greens more enjoyable. The leaves are edible raw or cooked, while the seeds can be used as a pepper substitute or ground into meal. Young leaves are preferred, as mature foliage becomes increasingly fibrous and strongly flavored. Like other pepperweeds, the seeds develop their best flavor after they mature and can be used fresh, dried, or ground [2-3]. Edibility Rating: 3 out of 5 – An abundant and useful edible weed, but the strong peppery flavor limits its culinary appeal compared with milder members of the genus. Taste and Preparation: Young leaves have a distinctly peppery, mustard-like flavor that grows hotter and more bitter as they mature. The pungency is similar to watercress, mustard greens, or horseradish, making the leaves suitable for adding small amounts to mixed salads. Cooking softens both the texture and the pungency. Boiling produces a reasonably good potherb, although the cooking water absorbs much of the strong flavor and is best discarded if you want a milder vegetable. The seeds possess the spicy qualities typical of the genus and can be dried and ground as a seasoning. Like other pepperweeds, they lose much of their pungency when thoroughly cooked [2-3]. Seasonality (Phenology): Young leaves are available from spring through early summer, while flowering generally occurs from May to September. Seeds mature from summer into early autumn. Nutritional Value: The leaves provide vitamin C, vitamin A, minerals, fiber, and antioxidants typical of leafy mustards. The seeds contain oils, protein, carbohydrates, and natural mustard compounds [2-3]. Traditional Uses: Although broadleaf pepperweed has not been documented as an important traditional food in the American Southwest, Indigenous peoples widely gathered related Lepidium species for both their leaves and seeds. In its native Eurasian range, people have long eaten young leaves as a potherb or spicy green [2-3]. No significant toxicity is reported. As with other members of the mustard family, the leaves and seeds contain glucosinolates that give them their pungent flavor. Eat them in moderation as part of a varied diet. Young leaves - raw or cooked[2, 61, 74]. A very hot cress-like flavor [K]. The leaves are nice when used in small quantities as a flavouring in salads[K]. Some reports also suggest using them as a potherb[183], though they have always seemed to be too strong for us to want to try this[K]. The leaves are available very early in the year[K]. Root - it can be grated and made into a sauce which is used as a horseradish substitute[2, 5, 183]. It has a pungently hot flavor. Seed - used as a condiment[177, 183].

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Antiscorbutic  Depurative  Hepatic  Kidney  Resolvent  Stomachic

The plant is antiscorbutic, depurative and stomachic[61, 240]. An infusion of the plant is used in the treatment of liver and kidney diseases, it increases cardiac amplitude, decreases frequency and regulates the rhythm[240]. It is also used as a resolvent in the treatment of skin diseases[240].

Insecticide

Used as an insecticide[100]. No further details are given, but it is likely to be a strong infusion of the leaves and stems that is used. Wildlife Value: The flowers provide nectar and pollen for insects, while the dense vegetation offers cover for small animals. However, extensive colonies often displace native wetland vegetation, reducing overall biodiversity. Pollinators: The abundant white flowers attract bees, hoverflies, butterflies, and numerous other pollinating insects.

Special Uses