Field pennycress

Thlaspi arvense

leaf · nuts & seeds

Young leaves tasting of garlic and mustard, cooked or raw, and hot seeds ground into mustard.

Origin

Europe and Asia

Where to find it

In cultivated fields, gardens and waste ground; in the United States, a domesticated form, “CoverCress”, is grown for the oil in its seeds.

Season (United States)

March to June

Preparation

The young leaves are picked before flowering; the seeds are crushed with a little vinegar.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Pungent glucosinolates

Did you know?

Its fruits, round and flat as coins, earn it the English name “pennycress”.