Peppergrass, primarily Lepidium virginicum L. (commonly called Virginia pepperweed), is another plant I use when I can find it. I've been munching on these since I was a child. This one was growing in a planter on my deck. It is a wild edible in the Brassicaceae (cabbage, radishes, cauliflower, broccoli, bok choy, turnip, etc) family. Its leaves, seeds, and young shoots are edible and were foraged by Native Americans and early settlers. The young greens are similar to arugula or watercress and are often added raw to salads or cooked as a pot herb (usually added to food that is cooked in a pot). The seeds can be ground as a pungent spice substitute, resembling a combination of mustard and black pepper. When harvested at the right time, it is tasty! The seeds need to be harvested while green because they lose flavor as they turn tan.
Lepidium virginicum has stimulating, diuretic, and expectorant medicinal effects. The whole plant, especially the seeds and aerial parts, was used in decoctions or tinctures to treat respiratory issues like coughs and asthma, as well as urinary tract problems. It has also been used to promote sweating in fevers, acting similarly to other mustard herbs. The Cherokee used it to "thin the blood" and relieve colds and congestion.
Peppergrass contains compounds which are known for their antimicrobial, antioxidant, and anti-inflammatory activities. Glucosinolates yield isothiocyanates which have been studied for potential anticancer properties. Some studies say the antibacterial properties of Lepidium species are effective against common pathogens. FYI, there are 158 pages of results on PubMed when you search "Lepidium."
I have been studying and practicing herbal medicine and foraging for wild edibles since the early 90s. As a practicing herbalist and herbal educator, it is my joyful mission to help others realize the many benefits of what is growing right under their feet.
