Lepidium

( leh - PID - ee - um )

At-A-Glance Information

Commonly known as Peppercress, Peppergrass, Pepperweed, or Pepperwort, plants in this genus are native to the Americas, Africa, Europe, and Australia. Some species form tumbleweeds. Plants in this genus are related to Mustard and Cabbage, and some species produce shoots, leaves, roots and seed pods that are harvested for consumption. Grow Lepidium plants as members of edible or potager gardens, or simply as pollinator plants to bring bees and butterflies into the landscape. They are also a popular microgreen.

Lepidium Species and Varietals

The genus Lepidium is a member of the plant family Brassicaceae, and includes 265 species. The genus name Lepidium is derived from a Greek word meaning 'small scale' (referring to the plant's historical use against leprosy, which caused small scales on the skin). The best growing zones for Lepidium plants vary depending on the species grown. For more information, see the species descriptions below. To find your zone, click here: Zone Map.

Lepidium campestris (Field Pepperwort, Field Peppercress, Field Peppergrass, Field Pepperweed, Field Cress)
These biennials (sometimes annuals) are native to Europe, and are commonly seen in North America as invasive weeds. They are commonly seen growing in disturbed soils in agricultural areas and along roadsides. The plant is edible; young leaves can be eaten as greens, added raw to salads or boiled for about 10 minutes. Young fruits and seeds can be used as a spice, imparting a flavor similar to pepper. This species is considered highly invasive in North America, Asia, Australia, New Zealand, and South America.

Lepidium flavum (Yellow Pepperweed, Yellow Peppergrass, Yellow Peppercress)
This species is native to California and Nevada in the United States and Baja California (Mexico). Individual plants a short, prostrate subshrub that reaches up to 16 inches tall when mature and in bloom. Flowers are yellow and foliage is green.

Lepidium latifolium (Perennial Pepperweed, Broadleaved Pepperweed, Pepperwort, Peppergrass, Dittander, Dittany, Tall Whitetop)
These plants typically reach between 12 and 40 inches tall when mature and in bloom, and produce white flowers. They have extensive root networks, reaching upwards of 9 feet deep. The species is native to southern Europe, the Mediterranean, and Asia, and is introduced to Australia, Mexico, and the United States. Leaves, shoots, and fruits are edible, and have a peppery or bitter taste to them. This species is considered highly invasive in many regions of the United States.

Lepidium meyenii (Maca, Peruvian Ginseng, Maca-Maca, Maino, Ayak Chichira, Ayak Willku)
Native to the Andes mountains in Peru and Bolivia, this species is cultivated for its edible taproot, which is typically dried but can also be cooked fresh as a root vegetable. It is primarily processed into a powder or flour. Roots are generally harvested between 210 and 280 days after planting. Plants reach up to 4.5 to 8 inches tall at maturity, and produce green foliage and off-white flowers.

Lepidium oleraceum (Cook's Scurvy Grass, Nau, Ngau, Naunau, Heketara)
This species is endemic to New Zealand, and is considered an endangered species due to habitat destruction and wildlife loss in its native range. Young leaves of these plants can be eaten raw or cooked, and have a spicy, cress-like flavor similar to Wasabi. They are a rich source of Vitamin C.

Lepidium sativum (Cress, Garden Cress, Mustard and Cress, Garden Pepper Cress, Pepperwort, Pepper Cress, Poor Man's Pepper)
These annual plants have a peppery, tangy flavor and aroma. They can reach up to 2 feet tall, and are many-branched at their tops. Flowers are white to pink in color. Garden Cress is commonly added to salads, sandwiches, and soups for its tangy flavor. Sprouts from this species are also consumed. Fresh or dried seed pods can be used as a peppery seasoning (called Haloon). This species is considered to be invasive in the United States, Canada, South America, Europe and the U.K., Asia, and Africa.

Caring for Lepidium

Lepidium, or Peppercress plants, are typically planted via seed sown directly into the garden or started indoors and planted out after the last frost of the season passes by in springtime. Choose a space in the garden that receives full sun; ideally, these plants appreciate getting between 6 and 8 hours of sun each day. If they are grown in too much shade, they have a tendency to become leggy and will not flower as well. Ensure that soil is well-draining, rich in nutrients, and has a pH of between 6.0 and 7.0 (slightly acidic to neutral). If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Apply a layer of mulch around the planting area to suppress weed growth, maintain consistent soil temperatures, and to increase soil moisture retention. Water new plantings regularly as they establish a strong root system in their new home. At maturity, these plants appreciate regular waterings that allow soil to fully dry out in between. Avoid overwatering these plants, as it can quickly lead to root rot. Water whenever the top two inches of soil feels dry to the touch.

These plants do not need to be fertilized. If local soils are particularly poor, however, plants may benefit from a yearly application of compost in springtime. Pull mulch back before applying, work the compost gently into the soil a bit, water it in, and then replace mulch. These plants are not heavy feeders, and this should be sufficient to provide the necessary nutrients for the active growing and flowering seasons. Pruning is simple; remove any damaged, diseased, or dead foliage at any time during the growing season, and remove spent flower spikes to neaten up the appearance of plants and encourage reblooms. If you will be collecting seeds for culinary or propagation use, make sure to leave some flowering heads on plants to mature. Plants in this species are annuals or biennials,

Harvesting Lepidium
Various Lepidium plant parts are harvested for their edible qualities, including sprouts, leaves and young shoots, roots, and seeds. The species most commonly cultivated are Lepidium sativum and Lepidium meyenii. To harvest microgreens or young shoots, wait until 30 days after sowing seed; plants should be between 2 and 4 inches tall at this point, and can be used as microgreens in salads, on sandwiches, or in soups. Harvesting tender leaves and shoots can be done on an ongoing basis from established plants, as well. To complete this process, harvest the top 4-6 inches of new growth regularly until the plant starts to form flowering heads. To store microgreens and young shoots and leaves, keep them in a cool, dark, dry place (the refrigerator typically does quite well) wrapped in a paper towel inside of a sealable plastic bag. Avoid washing them before storing them to prevent rot and mold growth. They will typically last about a week in the fridge if stored properly. Seeds are typically harvested in summer to early fall, when flowers on Lepidium plants have faded and seed pods take their place. The pods will dry out and turn brown when the seeds inside them are mature. Seeds are edible, and are typically ground and used as a pepper substitute. After harvesting, store seeds in an airtight container in a dark, cool, dry place such as a cupboard, closet or cellar.

Lepidium plants are also grown for their cut seed pods, which are used mostly as filler or structure in arrangements. They can be harvested when they are fresh and green, when they start to fade to a rose-gold color, or when they are completely dried and are excellent for both fresh and dry arrangements. They have a long harvest window, between 7 and 14 days, and are tough and durable, lasting for weeks in a vase. Harvest fresh infloresences when they are just beginning to open up, and rose-gold seeds just as their color has fully set. For fully dried seed heads, wait until seeds have matured, and then cut the entire stem and hang it upside down to cure before adding them to arrangements. It will take about three weeks for them to fully dry out and be usable.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

Lepidium plants are best propagated through harvesting and sowing seeds. To propagate your Peppercress plants, follow the instructions below:

Propagating Lepidium by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. The best potting medium for seed germination is a light blend of 1/3 pasteurized soil or compost, 1/3 sand, vermiculite or perlite, and 1/3 coconut coir or peat moss.
Harvest your seeds. The seed heads on plants are pretty easy to spot, they're left behind after flowers have faded. Once they have dried out and begun to split open, you can harvest the seeds inside. Cut them off of the plant, placing them in a paper bag. Harvest as many as you can, and place the paper bag in a dry, cool, dark area. They will continue to split open and release the seeds contained inside. Once they have been released, take them out of the bag and put them in a container so you can work with them.
Get your container prepared. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 2-6 weeks from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 65 and 72 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home.

Lepidium seed pods remain on plants after flowers fade.

Lepidium seeds are quite small and typically range in color from tan to brown.

Problems and Pests

Certain species are considered invasive in some regions; see the species descriptions above for more information. Check with local authorities before planting. Lepidium plants are typically pest and disease free, though they can have issues with the following from time to time: