Perennial pepperweed

Lepidium latifolium

leaf

A wild spring vegetable of Ladakh: leaves as a garnish and in the dish shangso chonma.

Origin

Ladakh (Indian Himalayas)

Season (United States)

March to May

Preparation

The young leaves are rinsed; raw, they add bite to a dish like cress, or are cooked for two to three minutes with other vegetables.

Molecules

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

Did you know?

Introduced to North America, it has become an invasive weed of wetlands there.