Pepperweed

Named for its peppery taste, Pepperweed is an herbaceous annual or biennial in the Brassicaceae (mustard) family. It grows roughly 1.5-2 feet tall and can have a busy appearance when fully developed.

Pepperweed is a host plant for several species of White and Marble butterflies. It’s flowers are quite tiny, but provide valuable nectar for flies as well, making it a wonderful addition to pollinator gardens. It also pairs nicely in edible gardens as all parts of Pepperweed are edible, nutritious, and medicinal!

In the garden, Pepperweed is tolerant of a variety of conditions in practically any soil. It reseeds itself readily and can spread, so be mindful where you put it!

Lifeform: Annual, Biennial

Sun: Full Sun, Part Shade

Water: Dry, Light

Soil: Clay, Loam, Rocky, Sand

Other: Attracts Butterflies, Drought Tolerant

Container	RP, D-16
Ecological Value	Host plant for several butterfly species, including Checkered White, Becker’s White, Western White, Large Marble, and Pearly Marble.
Historical Uses	All parts of this plant are edible and have a peppery taste. Young leaves can be sautéed or used fresh in salads. The flowers and roots can also be added to salad., The leaves are used to treat Vitamin C deficiency, diabetes, and to expel intestinal worms. It’s also a diuretic and can be beneficial in easing rheumatic pain., The roots can be used as a horseradish substitute when crushed with vinegar and salt added., Young seed pods can be used as a substitute for black pepper. The nutritious leaves contain protein, iron, vitamin A and vitamin C.
Distribution	Native to much of North America, including most of the United States and Mexico as well as most of Central America.
Elevation	0 – 6,600 feet
Habitat	Disturbed areas, fields, roadsides, waste areas, prairies, and pastures