Brassicaceae

Mustard Family

FAMILY OVERVIEW: Perhaps no other family ranks of equal importance to foragers than the mustard family (Brassicaceae or Cruciferae). Almost everything in the family is edible and tastes like cabbage, broccoli, turnips, or horseradish. Fresh parts generally taste spicy, and cooked parts generally taste mild. Mustards are considered weeds and tend to form colonies. Leaf arrangements tend to be basal and/or alternate. An important observation to make about the leaves is whether the bases are stalked, not stalked, or clasping the stems. Hairs on the various parts are helpful for identification. Some common hair types include: simple (unbranched), stellate (branched in a star-like pattern), dendritic (branched in a tree-like pattern), and malpighian (branched like a pickaxe). The absence of hair is also distinctive. Species with branched hairs are less frequently used as wild foods than species with simple or no hairs. Flowers are regular, perfect, ovary superior, and commonly arranged in racemes. A typical flower has 4 free sepals, 4 free petals, 6 stamens, and 2 carpels united to form a compound pistil. Flowers of some species only have 2 or 4 stamens. Fruits are very important for identification. Mustards produce seedpods called silicles and siliques. These names refer to shapes. Silicles are less than 3 times longer than wide, and siliques are more than 3 times longer than wide. Mature fruits split into two halves called “valves” that are separated by a thin divider called a replum, septum, or partition. How the seedpods are compressed in relation to the divider (parallel or perpendicular) is important. Seeds can be winged or wingless, and aligned in one or two rows.

Glucosinolates: A group of compounds called glucosinolates are responsible for the pungent taste of members of the mustard family. Virtually all members of the mustard family contain these compounds. Seeds generally have higher concentrations of glucosinolates than other parts. About 100 glucosinolates have been identified. As these compounds are metabolized, they break down into other compounds (isothiocyanates, thiocyanates, and nitriles) that are potentially toxic to the liver and thyroid gland when consumed in sufficient amounts. Glucosinolates are soluble in water and destroyed by heat, so boiling effectively neutralizes these compounds.

REFERENCES: Heijden (p. 371), Higdon (pp. 138-145), and Seigler (pp. 300-310).

Madworts

FAMILY: Mustard family (Brassicaceae) – Alyssum genus.

SPECIES: Pale or lesser madwort, or yellow alyssum (Alyssum alyssoides (L.) L.).

TO UTILIZE AS FOOD: Leaves of pale madwort are edible fresh or cooked.

NOTES: Only desert madwort (A. desertorum), which is not reported to be edible, was located during the fieldwork conducted for this reference. No part of this assessment is meant to imply that it’s fit to consume. Desert madwort has exceptionally mild leaves. Few other plants in the mustard family (of those that were sampled) had such mild leaves. Stellate (branched in a star-like pattern) hairs cover the surfaces. These hairs are annoying, but they shouldn’t cause any serious discomfort. Assuming the leaves are edible, they serve well as cooked vegetables. The flowers are spicier and hairier. Cooking has little effect upon the hairs. Desert madwort often grows among sagebrush. Gathering a supply is easy, but time consuming because the plants are small. Seeds of desert madwort, which are also not reported to be edible, may be a better resource than the leaves. Desert madwort seeds are winged and taste exceptionally mild, two unusual traits of mustard seeds. They readily fall out of the seedpods, yet they persist until they’re ready to harvest. Raw, toasted, or boiled seeds have a soft texture. Desert madwort is of interest to foragers because it’s abundant and closely related to edible species. It blooms in spring and produces seeds in summer. Further investigation is warranted, but consumption is not recommended until its safety status can be determined.

IDENTIFICATION: The Alyssum genus is currently represented by 7 species in the United States, of which only 3 are well established in the Southwest, mainly in the northern half. Madworts differ from pepperweeds (of the Lepidium genus) by having seedpods flattened parallel to the partitions rather than perpendicular.

Description of pale madwort (Alyssum alyssoides): FORM small, annual plant about 5-30 cm tall; HAIRS densely stellate; LEAVES simple; alternate; nearly sessile; bases tapered and not clasping the stems; blades oblanceolate; margins entire; surfaces hairy; FLOWERS regular, perfect, ovary superior, and arranged in simple or branching racemes; sepals 4, persistent; petals 4, free, pale yellow; stamens 6; filaments lacking appendages; FRUITS silicles penny-like, 2-5 mm across, and hairy; strongly flattened parallel to the partition; SEEDS plump, winged, yellowish-brown, and normally 2 per chamber; HABITAT sagebrush valleys, fields, disturbed areas, bluffs, and mountains, from 0 to 2,000 meters elevation; blooming May to June. NOTES: Desert madwort (A. desertorum) differs primarily by having hairless seedpods.

REFERENCES: Pale madwort (Alyssum alyssoides): leaves Couplan (p. 159).

Yellowrockets

FAMILY: Mustard family (Brassicaceae) – Barbarea genus.

SPECIES: #1 American yellowrocket (Barbarea orthoceras Ledeb. = Barbarea americana Rydb.). #2 early yellowrocket (Barbarea verna (Mill.) Asch.). #3 garden yellowrocket or European wintercress (Barbarea vulgaris W. T. Aiton).

TO UTILIZE AS FOOD: Yellowrockets, which are also known as wintercresses, have edible leaves. All species listed above can be used in a similar way. Only garden yellowrocket was located.

Fresh leaves of garden yellowrocket (B. vulgaris) are “relatively mild” compared to those of other mustards. This isn’t meant to imply that the leaves are mild. It’s like comparing two brands of salsa. A few leaves can be tossed into salads, but larger quantities generally require cooking. Brief boiling eliminates the pungency and yields a vibrant yellowish-green broth that’s ideal for soup. The mild character of the broth has an essence suggesting a hearty meal. The developing flower clusters can presumably be used like broccoli. Garden yellowrocket leaves and flowers are fine resources, but the plants are uncommon in the Southwest (very common elsewhere).

IDENTIFICATION: Currently, only 3 species of the Barbarea genus are found in the United States. American yellowrocket (B. orthoceras) is the only species likely to be encountered in the Southwest, but the others occasionally enter the region. It’s also the only native species. Garden yellowrocket (B. vulgaris) differs merely by having beaks up to 3 mm long, and early yellowrocket (B. verna) differs by having basal leaves with more lobes.

Description of American yellowrocket (Barbarea orthoceras): FORM upright biennial or short-lived perennial plant to about 90 cm tall; HAIRS absent; LEAVES simple or compound; basal and alternate; LOWER leaves pinnate or deeply pinnately lobed with less than 4 pairs of lobes; stalks short or well developed; UPPER leaves deeply pinnately lobed and clasping the stems; FLOWERS regular, perfect, ovary superior, and arranged in terminal racemes; sepals 4; petals 4, yellow, free, and entire; stamens 6; anthers not tailed; FRUITS seedpods linear, 20-50 mm long, ascending to appressed, and generally 4-angled (rounded-tetragonal); beaks absent or less than 2 mm long; seeds wingless and arranged in 1 row per chamber; HABITAT mountain meadows, temperate rangelands, and agricultural areas; blooming May to August.

REFERENCES: #1 American yellowrocket (Barbarea orthoceras): leaves Moerman (pp. 63-64). #2 early yellowrocket (Barbarea verna): leaves Moerman (pp. 63-64). #3 garden yellowrocket (Barbarea vulgaris): leaves Moerman (pp. 63-64).

Mustards

FAMILY: Mustard family (Brassicaceae) – Brassica genus.

SPECIES: #1 Indian, Chinese, or brown mustard (Brassica juncea (L.) Czern.). #2 black mustard (Brassica nigra (L.) W. D. J. Koch). #3 field mustard (Brassica rapa L. = Brassica campestris L.). #4 African or Sahara mustard (Brassica tournefortii Gouan). #5 wild mustard (Sinapis arvensis L. = Brassica kaber (DC.) L. C. Wheeler).

TO UTILIZE AS FOOD: Leaves and seeds of all species listed above are edible fresh or cooked. Only Sahara mustard (B. tournefortii) is well established in the Southwest. Other species are occasional weeds of agricultural or riparian areas. Many well-known foods sold in grocery stores belong to this genus including: broccoli, cauliflower, cabbage, kale, rutabagas, and turnips.

Sahara mustard (B. tournefortii) is a valuable resource, despite its reputation as a weed. In the northern Sonoran Desert (also called the Colorado Desert), rosettes appear from November to March and represent one of the earliest signs of “spring.” This area never freezes, so plants can grow year-round, even in winter. Sahara mustard begins life as leafy rosettes emerging from little white taproots. Gathering young plants has some advantages over gathering old plants. Young plants are tender, healthy, and essentially free of bugs and diseases. Old plants are often ravaged by the elements. No other wild foods are more abundant on the desert floor in winter than Sahara mustard. After winter rains, the taproots become large, moist, and chewy. They make a fine meal, loaded with calories. Old roots become tough. Leaves of Sahara mustard are covered with raspy hairs. They rarely serve well as salad material. Fresh leaves range from mild to smoldering to fire-breathing hot. Amount of hair coverage ranges from sparse to dense. Boiling softens the hairs, but a raspy texture may persist. Even under the harshest growing conditions, Sahara mustard manages to produce rosettes up to a meter across and seed crops rivaling those of plants living in more ideal habitats. Seedpods mature just before the desert heat becomes unbearable in mid spring, and they remain available almost throughout the year. Very few plants have seeds available all year long. Gathering the seeds is best done soon after they mature. Later in the season, diseases often affect the seeds. Molds and fungi may appear as gray fuzz or blackened areas. Signs may or may not be obvious, and generally become worse as the seasons progress. Winnowing infected seedpods is unwise because it gives diseases an opportunity to enter the lungs. Consuming infected seeds is equally unwise and may lead to serious illness. Washing won’t solve the problem because diseases penetrate deep into the seeds, and cooking may fail to sterilize infected seeds. Avoidance is the only solution. Always look for healthy plants. Sahara mustard is truly invasive. It now covers most sandy areas of the Sonoran and Mojave deserts, disrupting natural ecosystems and easily outcompeting native wildflowers. Contempt for this plant may be justified, but Sahara mustard is a forager’s best friend.

IDENTIFICATION: About 15-20 species of the Brassica genus are found in the United States. Only 1 species, Sahara mustard (B. tournefortii), is well established in the Southwest. Other species are occasional weeds of agricultural areas or riparian areas. Seedpods with long beaks are a distinctive feature of the Brassica, Eruca, Raphanus, and Sinapis genera. Very few mustards produce such obvious beaks.

Description of Sahara mustard (Brassica tournefortii): FORM aggressive annual plant about 3-9 dm tall; HAIRS dense, unbranched, and rough; LEAVES simple; basal and/or alternate; LOWER leaves deeply pinnately cut; margins toothed; surfaces hairy (hirsute); UPPER leaves sessile or short-stalked, not clasping the stems; FLOWERS regular, perfect, ovary superior, and arranged in racemes; sepals 4; petals 4, yellow, showy, and free; stamens 6; FRUITS seedpods linear, 25-65 mm long, hairless, terete in cross section, spreading to ascending, generally marked with only 1 vein, and each with a conspicuous cone-shaped beak that is seedless and shorter than the body; pedicels spreading; seeds arranged in 1 row per chamber; HABITAT sand dunes and dry washes, nearly throughout the Southwest; blooming January to May.

REFERENCES: Ebeling (p. 828) indicates that the leaves and seeds of the following species are edible: #1 Indian mustard (Brassica juncea), #2 black mustard (Brassica nigra), #3 field mustard (Brassica rapa = Brassica campestris), #4 Sahara mustard (Brassica tournefortii), and #5 wild mustard (Sinapis arvensis = Brassica kaber).

Littlepod Falseflax

FAMILY: Mustard family (Brassicaceae) – Camelina genus.

SPECIES: Littlepod falseflax (Camelina microcarpa Andrz. ex DC.).

TO UTILIZE AS FOOD: Seeds and oil derived from the seeds are edible.

NOTES: Littlepod falseflax is native to Europe and Asia, where it’s been found in places associated with human habitation dating back thousands of years (Zohary p. 111). It’s an annual plant that prefers temperate grasslands and depends on seed production for survival. Littlepod falseflax has spread from its native range to faraway places across the northern hemisphere, including the southwestern United States. In reference to the seeds being used as food by the Apache Indians, Edward Castetter wrote, “Seeds of other plants ground to make bread were notably false flax (Camelina microcarpa), tansy mustard (Sophia incisa), and the thistle (Cirsium pallidum), none of which, however, were utilized extensively.” This reference is from 1936 and shows how quickly Native Americans incorporated new resources into their diets. Although littlepod falseflax is a “weed,” it’s not a troublesome weed. Some botanists believe it’s the wild predecessor of a closely related plant called gold of pleasure (Camelina sativa) that has been cultivated as a source of oil for thousands of years (Hanelt pp. 1426-1428). Gold of pleasure seeds contain 38-43% oil (Gugel p. 1047). This oil is highly nutritious, and oil derived from littlepod falseflax seeds may have a similar composition. Littlepod falseflax is common in the northern half of the Southwest, where foragers may find it blooming primarily from April to June. Seeds would be available shortly afterward. Considering the history of this plant, it’s well worth seeking.

IDENTIFICATION: The Camelina genus is represented by 3 species in the United States, of which only littlepod falseflax (C. microcarpa) is well established.

Description of littlepod falseflax (Camelina microcarpa): FORM upright, annual plant about 20-90 cm tall; HAIRS rough, simple, and branched (stellate-hirsute); LEAVES simple; basal and alternate; LOWER leaves oblanceolate; margins smooth or toothed; UPPER leaves oblanceolate, narrowly triangular, or linear; sessile and usually clasping the stems; FLOWERS regular, perfect, ovary superior, and arranged in terminal racemes; sepals 4; petals 4, free, yellow or white; stamens 6; FRUITS seedpods plump, obovoid, 4-6 mm long, 2-celled, 1-nerved, beaked by the persistent styles, and weakly compressed parallel to the partitions; seeds numerous and arranged in 2 rows per chamber; HABITAT fields and roadsides; mid elevations nearly throughout the Southwest; blooming April to June.

REFERENCES: Littlepod falseflax (Camelina microcarpa): seeds Castetter (1936 p. 49) and Ebeling (p. 828).

Shepherd’s Purse

FAMILY: Mustard family (Brassicaceae) – Capsella genus.

SPECIES: Shepherd’s purse (Capsella bursa-pastoris (L.) Medik.).

TO UTILIZE AS FOOD: The roots, leaves, and seeds of shepherd’s purse are edible. Some survivalists rank shepherd’s purse among the best salad plants on Earth. Others are less impressed. I consider the leaves top-quality salad material. When eaten fresh, the flavor ranges from mild to spicy, and has a cabbage-like accent. Choice leaves rival the taste of commercially grown mustards. Shepherd’s purse is relatively tame compared to most wild mustards. It can be used alone or in combination with other greens. Cooking effectively eliminates any unwanted spiciness. Gathering a supply may take a while since the leaves are so small. Gathering is best done in spring before the plants bloom. After that point, the leaves wither, beginning with the basal clusters. Upper leaves remain suitable for collection a while longer. Later in the season, the seeds become a potential resource. Shepherd’s purse seeds add a zesty kick to any dish, maybe a little too much kick for some palates. The seeds are easy to gather and readily fall out of the pods. Lack of abundance in the Southwest is the only problem with shepherd’s purse. Some “weeds” just can’t be weedy enough. Young roots can be used like horseradish. Gathering a supply of roots should be done before the stems appear because older roots soon become tough and woody. Overall, shepherd’s purse is a fine resource.

NOTES: Shepherd’s purse is one of the most successful plants on Earth. It’s presumably native to the Mediterranean region, but has spread to many countries in the northern and southern hemispheres. Few plants have worldwide distribution. Shepherd’s purse was cultivated as a leafy vegetable in China and Korea, and by early settlers in the United States (Hanelt p. 1428), so there are no concerns about its safety. After shepherd’s purse arrived in the “New World,” numerous groups of Native Americans incorporated it into their diets as a source of leaves and seeds (Moerman p. 71). Shepherd’s purse leaves contain calcium, iron, zinc, manganese, vitamin C and other nutrients at levels comparable to cultivated leafy vegetables (Kallas p. 250). The seeds are also nutritious. Mustard seeds tend to be rich in oils. The oil content of shepherd’s purse seeds can reach 39% (Kletter p. 263). All my experiences with shepherd’s purse were positive. New foragers would be wise to become familiar with this incredible plant.

IDENTIFICATION: Only 1 species of the Capsella genus is found in the United States. Shepherd’s purse has distinctive heart-shaped seedpods. Virtually no other plants in the mustard family have similar seedpods.

Description of shepherd’s purse (Capsella bursa-pastoris): FORM annual plant about 10-50 cm tall; HAIRS a few simple and mostly branched (stellate); LEAVES simple; arranged in basal rosettes and alternately along the stems; LOWER leaves usually deeply pinnately lobed; UPPER leaves lanceolate or linear; bases clasping the stems; margins smooth or toothed; FLOWERS regular, perfect, ovary superior, and arranged in racemes; sepals 4; petals 4, white, tiny, and free; stamens 6; FRUITS seedpods heart-shaped or triangular, strongly flattened perpendicular to the partitions, 2-celled, and filled with numerous seeds; HABITAT diverse; throughout the United States and worldwide; blooming primarily in winter or spring, but potentially any time of the year.

REFERENCES: Shepherd’s purse (Capsella bursa-pastoris): roots, leaves and seeds Couplan (pp. 166-167) and many others.

Heartleaf Bittercress

FAMILY: Mustard family (Brassicaceae) – Cardamine genus.

SPECIES: Heartleaf bittercress (Cardamine cordifolia A. Gray = Cardamine lyallii S. Watson = Cardamine uintahensis F. J. Herm.).

TO UTILIZE AS FOOD: Leaves of heartleaf bittercress are edible fresh or cooked. Other parts— such as the rhizomes, flowers, and seeds—may also be edible, but literature about this plant is difficult to find and tends to be vague. For some reason, heartleaf bittercress is almost missing from the ethnobotanical record. Several authorities imply that all species of the Cardamine genus are edible, but references specifically stating that heartleaf bittercress is edible are infrequent. Heartleaf bittercress received its name for a reason. The heart-shaped leaves taste bitter, except for a few leaves that refuse to conform. Flavor varies, but it’s consistently spicy and similar to horseradish. The aftertaste of strong leaves may linger on the tongue for a while. As with most mustards, boiling effectively subdues the spicy character. Gathering a supply of leaves is easy. Heartleaf bittercress blooms from May to August and forms colonies along mountain streams nearly throughout the West.

NOTES: I was surprised about the lack of documentation on heartleaf bittercress. It’s a native plant that thrives in the western mountains. It seems to be an excellent resource. I tried it in the Taos Mountains of New Mexico, Toiyabe Mountains of Nevada, and Wasatch Mountains of Utah. Everywhere I encountered this plant, it was growing abundantly along streams. Native Americans would not have overlooked this plant, so why is it not represented better? Heartleaf bittercress is a rhizomatous species. Rhizomes of the eastern species bulbous bittercress (C. bulbosa = C. rhomboidea) and crinkleroot (C. diphylla) were used as spices (Couplan p. 167). Rhizomes of heartleaf bittercress may be suitable for this purpose, but there’s no documentation of such use. Related species called Pennsylvania bittercress (C. pensylvanica) and Brewer’s bittercress (C. breweri) may encroach on the northern boundary of the Southwest. Leaves of all species mentioned in this paragraph are edible (Chmielewski p. 206, Peterson p. 28, or Vizgirdas p. 123). Many other species from other parts of North America and the world are also edible, which suggests that the Cardamine genus could be more useful than its ethnobotanical record indicates.

IDENTIFICATION: About 40 species of the Cardamine genus are found in the United States. Only heartleaf bittercress (C. cordifolia) is common in the Southwest, and its heart-shaped leaves are distinctive. Bittercresses generally prefer cooler, moister, more northern climates.

Description of heartleaf bittercress (Cardamine cordifolia): FORM upright, perennial plant about 2-8 dm tall spreading by rhizomes; often forming colonies along streams; HAIRS usually absent, or simple in some varieties; LEAVES simple; alternate; LOWER leaves stalked, heart-shaped, and not forming rosettes; margins toothed; UPPER leaves similar to lower leaves; FLOWERS regular, perfect, ovary superior, and arranged in dense racemes; sepals 4; petals 4, free, white, clawed, and about 7-12 mm long; stamens 6; FRUITS seedpods linear, 20-40 mm long, hairless, ascending, weakly compressed parallel to the partitions; styles less than 2 mm long; seeds wingless and arranged in 1 row per chamber; HABITAT mountain streams throughout the West; blooming May to August. NOTES: None of the varieties are currently recognized.

REFERENCES: Heartleaf bittercress (Cardamine cordifolia): the plant (exact parts not specified) Vizgirdas (p. 123). Kirk (p. 43) indicates that 15 western species (which would include virtually all the western species) are edible fresh or cooked, but no scientific names are specified. Chamberlin (p. 365) lists Cardamine cordifolia along with the Goshiute Indian name (moagwanup), but no uses are specified. Couplan (p. 167) implies that all Cardamine and Dentaria species have edible leaves. 

Heartpod Hoarycress

FAMILY: Mustard family (Brassicaceae) – Cardaria genus.

SPECIES: Heartpod hoarycress or whitetop (Cardaria draba (L.) Desv. = Lepidium draba L.).

TO UTILIZE AS FOOD: The leaves, flowers, and seeds are edible fresh or cooked. All these parts are better cooked. Fine, gray, felt-like hairs covering the leaf surfaces give the plants an old, weathered look. These hairs pose no problems. Fresh leaves taste spicy and similar to turnip greens. Between the hoary texture and the spicy flavor, these leaves just weren’t meant for salads. Boiling neutralizes the flavor, improves the texture, and renders any harmful compounds inactive. The fresh white flowers taste a little better than the leaves thanks to a faint sweetness imparted by traces of nectar. Unopened flower clusters look like miniature broccoli. The flavor is definitely less appealing than broccoli, but it’s not too bad compared to wild foods in general. The reddish-brown seeds are easy to obtain by gently tapping the heart-shaped pods. Like seeds of most members of the mustard family, those of heartpod hoarycress are spicy, and much better after cooking. Heartpod hoarycress is native to Europe and Asia, and invasive in North America. Finding a supply shouldn’t be too difficult. It blooms from May to August. Overall, this plant is a valuable resource to southwestern foragers.

NOTES: Heartpod hoarycress is frequently the subject of extermination efforts. This weed is mildly toxic to livestock, guilty of degrading rangelands, troublesome in cultivated fields, threatening to native plants, and “difficult to eradicate once established.” As colonies of heartpod hoarycress bloom, the white flowers can cast snow-like drifts over entire fields, hence its other common name— whitetop. From a forager’s perspective, abundance of anything edible is generally good news. I’ve always felt that the intentional destruction of edible plants through the use of herbicides, biological controls (predatory insects and diseases), mechanical means, and other strategies is a terrible injustice, especially considering the prevalence of hunger worldwide. In poor countries, edible plants are generally welcome in agricultural fields and harvested along with the intended crops. In affluent countries, extraordinary amounts of time, money, and effort are spent destroying edible plants in favor of preferable plants. Heartpod hoarycress can furnish a nearly inexhaustible supply of food for southwestern foragers. However, any handling of this plant should be done in accordance with the law and in a manner that doesn’t further spread the plant.

IDENTIFICATION: The Cardaria genus (sometimes considered part of the Lepidium genus) is currently represented by 3 species in the United States. All of which look very similar. Only heartpod hoarycress (C. draba) is well established in the Southwest. Other species have round rather than heart-shaped seedpods. Differences are also seen in the sepals. Only heartpod hoarycress has hairless sepals. Seedpods of species in the Cardaria genus are unusual in having only 1 seed per chamber. Seedpods of species in the Lepidium genus also have 1 seed per chamber, but the seedpods are strongly flattened and split open at maturity.

Description of heartpod hoarycress (Cardaria draba): FORM perennial plant about 15-50 cm tall; spreading from rhizomes and forming colonies; HAIRS unbranched; LEAVES simple, alternate, and not forming rosettes; LOWER leaves widely oblanceolate to elliptic; margins obscurely toothed; surfaces hairy (pubescent); UPPER leaves similar; bases clasping the stems; FLOWERS regular, perfect, ovary superior, and arranged in dense racemes; sepals 4, hairless; petals 4, white, and free; stamens 6; FRUITS seedpods heart- to kidney-shaped, plump, hairless, indehiscent, and weakly compressed perpendicular to the partitions; seeds only 1 per chamber; HABITAT nearly throughout the West; blooming May to July.

REFERENCES: Heartpod hoarycress (Cardaria draba = Lepidium draba): leaves, flower clusters, and seeds Couplan (p. 168).

Wild Cabbage

FAMILY: Mustard family (Brassicaceae) – Caulanthus genus.

SPECIES: #1 thickstem wild cabbage (Caulanthus crassicaulis (Torr.) S. Watson). #2 dusty or bigleaf wild cabbage (Caulanthus glaucus S. Watson). #3 desert candle (Caulanthus inflatus S. Watson). #4 Caulanthus pilosus S. Watson (hairy wild cabbage).

TO UTILIZE AS FOOD: Warning! Wild cabbages can accumulate harmful amounts of salts, metals, and other compounds from the soil. Consuming the various parts is best done in moderation. All species listed above have edible leaves. In addition, species 1 and 3 have edible stems, and species 1, 2, and 3 have edible seeds. Leaves of thickstem wild cabbage (C. crassicaulis) and presumably those of other species are strongly emetic (cause vomiting) when eaten fresh (Kat p. 270). Cooking reduces this problem and eliminates certain compounds likely to cause nausea and diarrhea (Saunders 1976 p. 127).

Thickstem wild cabbage (C. crassicaulis) is the dominant southwestern species. It has fairly good stems, but the leaves taste awful. The difference is astonishing. Young stems are often mild enough to eat raw, but thorough cooking won’t even help the leaves. Flower buds also taste bad. Fresh stems are thick, hollow, hairless, dusty, and purplish-green. Except for a thin fleshy layer, they’re nothing but empty space. The texture is stringy, but the strings are weak. The flavor is definitely like cabbage, fairly mild cabbage. It’s good and bad at the same time. An unappealing overtone seems to capture the alkaline component of barren terrain. Cooking offers an improvement. Thickstem wild cabbage is found throughout the Great Basin. Leaves become available as early as March. Stems become available shortly afterward. Thickstem wild cabbage blooms primarily from April to July and produces seeds from June to September. Overall, thickstem wild cabbage is a fair resource.

NOTES: Wild cabbages were utilized primarily by Native Americans living in southern California. My experiences with this genus are limited to thickstem wild cabbage. Other species, except for desert candle (C. inflatus), are rarely discussed. Charlotte Clarke (p. 136) describes desert candle as tasty, cabbage-like, and suitable for making stew. She indicates that the stems and leaves are edible raw and provides a recipe featuring these parts. Peter Goodrich (p. 24) indicates that the seeds of desert candle are edible and warns that the plant can absorb toxic levels of selenium from the soil. Dusty wild cabbage (C. glaucus) is too uncommon to be of much value to foragers. It’s only found in the Silver Peak Range of western Nevada and a few other remote locations. Leaves of this species are thick, leathery, and covered with dusty powder, and the stems do not inflate. Although many members of the mustard family are weeds, dusty wild cabbage is of conservation concern and should not be gathered. Hairy wild cabbage (C. pilosus) is common throughout the Great Basin. This plant was utilized as a source of leaves by the Panamint Indians of California. At best, the various wild cabbages may provide a few needed calories, but they won’t do much to satisfy hunger, especially after all the processing.

IDENTIFICATION: The Caulanthus genus is represented by about 15 species in the United States, mainly in California and Nevada. The inflated stems and urn-shaped flowers of wild cabbages are distinctive. Closely related species of the Streptanthus genus have capsules that are flat in cross section rather than round.

Description of thickstem wild cabbage (Caulanthus crassicaulis): FORM upright, perennial plant about 10-80 cm tall from a taproot; HAIRS absent or unbranched; STEMS inflated; lower portions dusty; LEAVES simple, basal, and alternate; LOWER leaves pinnately lobed; surfaces dusty and hairless; UPPER leaves narrowly linear; bases not clasping the stems; margins entire; FLOWERS regular, perfect, ovary superior, and arranged in spike-like racemes; sepals 4, collectively urn-flask-shaped, often densely hairy, and often nongreen; petals 4, purple, and free; stamens 6; FRUITS seedpods linear, cylindrical, 7-14 cm long, spreading to ascending; seeds brownish, wingless, and arranged in 1 row HABITAT barren areas from California to Utah, northern Arizona, and New Mexico; blooming April to July. NOTES: A variety with hairless sepals is also recognized.

Description of dusty wild cabbage (Caulanthus glaucus): FORM upright, perennial plant about 30-90 cm tall; HAIRS absent or unbranched; STEMS not inflated; LEAVES simple, alternate, and not forming basal rosettes; LOWER leaves lance-ovate, long-stalked, and fleshy; margins smooth or finely toothed; surfaces hairless and dusty (glaucous); UPPER leaves similar; bases not clasping the stems; FLOWERS regular, perfect, ovary superior, and arranged in open racemes; sepals 4, collectively urn-flask-shaped, and often nongreen; petals 4, free, yellowish or purplish; stigmas 2-lobed; stamens 6; FRUITS seedpods linear, cylindrical, 7-14 cm long, spreading to ascending, and straight or curved; seeds brownish, wingless, and arranged in 1 row; HABITAT endemic to mountainous areas of southwestern Nevada and adjacent parts of California; blooming April to May.

Description of desert candle (Caulanthus inflatus): FORM upright, annual plant about 30-60 cm tall; HAIRS absent or a few near the bases; STEMS greatly inflated; often yellow; LEAVES simple, basal, and alternate; LOWER leaves oblanceolate to lance-ovate; margins smooth or finely toothed; surfaces hairless; UPPER leaves similar; bases clasping the stems; FLOWERS regular, perfect, ovary superior, and arranged in spike-like racemes; sepals 4, collectively urn-flask-shaped, hairless, and often purple; petals 4, white, and free; stamens 6; FRUITS seedpods linear, cylindrical, 6-10 cm long, and ascending; seeds brownish, wingless, and arranged in 1 row; HABITAT central California and the western Mojave Desert; blooming March to May.

Description of hairy wild cabbage (Caulanthus pilosus): FORM upright, short-lived plant about 30-120 cm tall; HAIRS unbranched; STEMS not inflated; LEAVES simple, basal, and alternate; LOWER leaves oblanceolate; stalked; margins pinnately cut; surfaces soft-haired (pilose); UPPER leaves similar, but reduced; bases not clasping the stems; FLOWERS regular, perfect, ovary superior, and arranged in open racemes; sepals 4, collectively urn-flask-shaped, often densely hairy, and often not green; petals 4, free, white with darker highlights; stamens 6; FRUITS seedpods linear, cylindrical, 6-12 cm long, curved, and spreading to ascending; seeds brownish, wingless, and arranged in 1 row HABITAT throughout the Great Basin; blooming April to July.

REFERENCES: #1 thickstem wild cabbage (Caulanthus crassicaulis): stems, leaves, and seeds Couplan (p. 168); stems and leaves Coville (p. 354) and Saunders (1976 pp. 126-127). #2 dusty wild cabbage (Caulanthus glaucus): leaves and seeds Couplan (p. 168). #3 desert candle (Caulanthus inflatus): stems, leaves, and seeds Couplan (p. 168); stems and leaves Clarke (p. 136) and Saunders (1976 pp. 126-127); seeds Goodrich (p. 24). #4 hairy wild cabbage (Caulanthus pilosus): leaves Ebeling (p. 828) and Steward (1938 p. 23).

Purple Crossflower

FAMILY: Mustard family (Brassicaceae) – Chorispora genus.

SPECIES: Purple crossflower or blue mustard (Chorispora tenella (Pall.) DC.).

TO UTILIZE AS FOOD: Leaves of purple crossflower are edible fresh or cooked. They taste relatively mild and similar to Brussels sprouts combined with horseradish. They’re mild enough for salads, but taste better cooked. Hairs on the leaf surfaces are barely noticeable and don’t pose any problems. Purple crossflower is a winter annual, so it appears early in the growing season. It’s commonly seen on barren soils, often in association with creosote or juniper. Harvesting large quantities in winter or spring requires very little effort.

NOTES: References to purple crossflower being utilized as food are almost nonexistent. This plant is native to Asia and considered invasive in North America. It’s an extraordinarily common resource in the southwestern United States, from West Clear Creek in Arizona, to the Comb Ridge in Utah, to the rolling hills outside of Pinto and elsewhere. My experiences with purple crossflower were consistently good, apparently as Peter S. Pallas (1741-1811) during his travels in Russia also described this plant (Sturtevant 1919 p. 163).

IDENTIFICATION: The Chorispora genus is represented by one species in the United States. Purple crossflower is found nearly throughout the country.

Description of purple crossflower (Chorispora tenella): FORM annual plant about 10-50 cm tall from taproots; HAIRS simple and glandular; LEAVES simple; alternate; sessile or stalked; not clasping the stems; blades narrowly oval with acute bases and tips; margins smooth, shallowly wavy-toothed (sinuate-dentate), or lobed; surfaces covered with sticky hairs; FLOWERS regular, perfect, ovary superior, and arranged in sparse racemes emerging from the axils and terminals; sepals 4; petals 4, pinkish-purple, and free; stamens 6; anthers sagittate at the bases; FRUITS seedpods linear, cylindrical, hairy, curving upward, with long pointed beaks, and ultimately breaking into one-seeded segments; HABITAT disturbed areas and open ground throughout the West and Great Plains; blooming March to June.

REFERENCES: Purple crossflower (Chorispora tenella): leaves Sturtevant (1919 p. 163).

Tansymustards

FAMILY: Mustard family (Brassicaceae) – Descurainia genus.

SPECIES: #1 gray or mountain tansymustard (Descurainia incana (Bernh. ex Fisch. & C. A. Mey.) Dorn = Descurainia richardsonii O. E. Schulz). #2 desert or blunt tansymustard (Descurainia obtusa (Greene) O. E. Schulz). #3 western or green tansymustard (Descurainia pinnata (Walter) Britton). #4 flixweed, flaxweed, fernleaf tansymustard, or herb sophia (Descurainia sophia (L.) Webb ex Prantl).

TO UTILIZE AS FOOD: Warning! Tansymustards can accumulate harmful amounts of various elements (selenium, vanadium, and uranium) from the soil (Williams p. 56). Livestock feeding exclusively on tansymustards have been poisoned by these plants. All species listed above have edible leaves and seeds. Despite the warnings, several species were used as staple foods by Native Americans. In fact, some species may have been cultivated (Hodgson p. 98).

Mountain tansymustard (D. incana) leaves and seeds are essentially the same as those parts of species described below. Irritating hairs cover the leaf surfaces. Boiling is recommended to soften these hairs and neutralize the spicy flavor. An extra change of cooking water may be necessary to render the leaves palatable. Mountain tansymustard is a native species that blooms from May to September. It’s common throughout the western mountains and can be gathered almost throughout the growing season.

Desert tansymustard (D. obtusa) was the only species not sampled for this reference. It’s a native species that blooms from May to September, so the gathering season is generous. Desert tansymustard prefers sandy soils, dry washes, disturbed areas, and open forests at mid elevations. It’s found primarily in Arizona and New Mexico, and despite its name it’s not strictly a desert species.

Western tansymustard (D. pinnata) is a small plant that grows in vast colonies throughout arid regions, especially on barren soils. Entire plants can easily be pulled out of the ground. Roots and stems (except the youngest) would make poor-quality foods because they’re difficult to chew. These parts are not reported to be edible. Other parts are much softer than the roots and stems. Fresh leaves taste bitter, spicy, and somewhat like turnips with a horseradish accent. Hairs covering the surfaces tend to be annoying, but not outright irritating. The texture is otherwise soft. Small amounts of fresh leaves can be added to salads. Boiling eliminates the spicy character and brings out a more appealing flavor. Seeds of western tansymustard are a better resource than the leaves. The seeds are edible fresh or cooked. When eaten fresh, the flavor is spicy and the texture is chewy. Western tansymustard seeds are tiny, oblong, reddish-brown, and somewhat 3-angled. Toasting darkens the color and changes the texture to delicately crunchy. It also improves the flavor by reducing the spicy intensity and imparting a charred accent. Toasted seeds can be added to trail mixes or stored for future use. Boiling eliminates the spicy flavor, but the results still taste rather unappealing. Mucilage is relatively low in these seeds. Western tansymustard is a native species that blooms from February to June and produces seeds from April to August. Harvesting and processing can be done with bare hands, but gloves are recommended to prevent splinters from dry stems. Gloves also prevent spider bites. Seedpods mature over a few weeks rather than all at once, thus providing a generous harvesting period. Seedpods eventually split open to release the seeds. Only a small percentage of seedpods remain closed indefinitely. Overall, western tansymustard is an excellent resource.

Flixweed (D. sophia) is another perfectly edible “noxious weed.” As foragers know, not every weed is the enemy of the human race. Flixweed leaves have a powerful, spicy, horseradish-like flavor. Fresh leaves can cautiously be added to salads, but they ruthlessly overpower milder greens. Underneath the spicy oppression, a faint candy-like accent desperately tries to establish a foothold on the taste buds. These leaves are best served as potherbs. Gathering a supply is easy. A swift downward motion effectively strips the leaves off the stems. Seed qualities are essentially the same as western tansymustard seeds described above, except that flixweed seeds are spicier, slimier, and less appealing. Flixweed has the potential to serve as a staple food item. It’s native to Europe and common in western North America. It’s also found on other continents. In warmer parts of the southwestern United States, flixweed can bloom year-round. Overall, flixweed is an excellent resource.

NOTES: Considering the extensive use of various tansymustards as food among Native Americans, it’s unlikely that these plants are dangerous, even in meal-size quantities on a regular basis. One hike across the arid western landscape will promptly demonstrate the potential these plants have to serve as food. Tansymustards carpet the landscape, almost as if nature was cultivating them. It’s no mystery why they were important to Native Americans. All except one of the species listed above (flixweed) are native to North America, and cave excavations confirm that the seeds were gathered in “prehistoric” times (Minnis 2004 p. 226). The Tule Valley in western Utah has enough tansymustard to feed an army of foragers. Seeing wild plants do so well in such a harsh environment was inspiring. I could hardly believe my eyes. Further exploration showed me that there’s no place tansymustards can’t survive, including the Detrital Valley of northwestern Arizona. Tansymustards are the kind of plants that make foraging possible.

IDENTIFICATION: The Descurainia genus is currently represented by 8 species in the United States. Any mustards producing pinnate leaves with branched hairs, yellow flowers, and linear seedpods lacking beaks are most likely tansymustards. Most species produce solitary stems that branch in the upper sections. Seedpods vary in length and shape. Most are tapered at both ends (fusiform). Shorter ones may look like clubs, bananas, or footballs. Longer ones may be straight or curved. All are rounded in cross section and split open at maturity. Head-like stigmas often persist on the tips. All species likely to be encountered in the Southwest are described below, but note that several of them are represented by a complex set of subspecies or varieties.

Description of gray tansymustard (Descurainia incana): FORM biennial plant about 2-11 dm tall; HAIRS branched and nonglandular; LEAVES usually all compound except for the uppermost; arranged basally and alternately; surfaces finely hairy; LOWER leaves 2-3-pinnate; UPPER leaves once pinnate or merely lobed; leaflets further lobed or blunt-toothed; FLOWERS regular, perfect, ovary superior, and arranged in branching racemes; sepals 4; petals 4, yellow, and free; stamens 6; FRUITS seedpods linear-fusiform, 4-12 mm long; SEEDS 4-8 per chamber and arranged in 1 row; HABITAT mountain meadows throughout the West and northward to Alaska; blooming May to September. NOTES: This complex species has been called D. incisa and D. richardsonii in previous literature.

Description of desert tansymustard (Descurainia obtusa): FORM annual plant about 3-10 dm tall; HAIRS branched and usually nonglandular; LEAVES usually compound except for the uppermost; arranged basally and alternately; surfaces finely hairy (canescent); LOWER leaves 1-3-pinnate; leaflets cut into blunt (obtuse) segments; UPPER leaves once pinnate or merely lobed; FLOWERS regular, perfect, ovary superior, and arranged in racemes; sepals 4; petals 4, yellow, and free; stamens 6; FRUITS seedpods linear-fusiform, 6-20 mm long; SEEDS arranged in 2 rows per chamber; HABITAT moist canyons at mid elevations in Arizona and New Mexico. NOTES: Subspecies differ by seedpod length and hair features.

Description of western tansymustard (Descurainia pinnata): FORM annual plant about 3-9 dm tall; HAIRS branched and sometimes glandular; LEAVES usually all compound except for the uppermost; arranged basally and alternately; surfaces hairy (canescent); LOWER leaves 1-3-pinnate; UPPER leaves generally once pinnate with the segments narrowly lobed or toothed; FLOWERS regular, perfect, ovary superior, and arranged in branching racemes; sepals 4; petals 4, free, white or yellow; stamens 6; FRUITS seedpods narrowly club-shaped to linear-fusiform, often widest toward the tips, 4-16 mm long; SEEDS arranged in 2 rows per chamber; HABITAT abundant throughout the Southwest over a wide range of elevations; blooming February to June. NOTES: Numerous subspecies are recognized.

Description of flixweed (Descurainia sophia): FORM annual plant about 2-8 dm tall; HAIRS branched and nonglandular; LEAVES all compound; arranged basally and alternately; LOWER leaves 2-3-pinnate; blades fern-like; ultimate segments linear; surfaces hairy; UPPER leaves also 2-3-pinnate and similar to lower leaves; FLOWERS regular, perfect, ovary superior, and arranged in branching racemes; sepals 4; petals 4, yellow, and free; stamens 6; FRUITS seedpods linear, 15-30 mm long; SEEDS numerous, plump, orange, and arranged in 1 row per chamber; HABITAT lowlands, valleys, and fields to open woodlands throughout the Southwest and Great Basin; blooming January to June.

REFERENCES: Vizgirdas (p. 127) indicates that all tansymustards have edible leaves and seeds. #1 gray tansymustard (Descurainia incana = Descurainia richardsonii): leaves and seeds Couplan (p. 170). #2 desert tansymustard (Descurainia obtusa): leaves Castetter (1951 p. 187); seeds Hodgson (pp. 98-99) and Reed (p. 71). #3 western tansymustard (Descurainia pinnata): leaves Couplan (p. 170), Moerman (p. 100), and Rhode (pp. 135-137); seeds Hodgson (pp. 98-99), Moerman (p. 100), and Stubbendieck (p. 295). #4 flixweed (Descurainia sophia): leaves and seeds Couplan (p. 170).

Garden Rocket

FAMILY: Mustard family (Brassicaceae) – Eruca genus.

SPECIES: Garden rocket, arugula, roquette, or rocket salad (Eruca vesicaria (L.) Cav. ssp. sativa (Mill.) Thell. = Eruca sativa Mill. = Brassica eruca L. = Raphanus eruca (L.) Crantz).

TO UTILIZE AS FOOD: The leaves, flowers, and seeds of garden rocket are edible fresh or cooked. All these parts taste spicy when eaten fresh and mild after cooking. Garden rocket is native to Europe and considered a weed elsewhere. Arugula (Eruca vesicaria ssp. sativa) commonly sold in the produce aisles of grocery stores is the same species described here. It has a long history of cultivation in Europe (Wright 2001-a pp. 26-28). It frequently escapes cultivation, but it rarely establishes in the southwestern United States.

Garden rocket leaves taste good compared to those of other mustards, ranging from pleasantly mild to moderately spicy. They shouldn’t set your throat on fire. Flower clusters have about the same flavor intensity. Garden rocket leaves are thick, hairless, delicate, and easily chewable. Bugs often ravage the leaves and withering starts when the seedpods appear. Leaves and flowers are fine tossed in salads. As with most mustards, cooking effectively neutralizes any spicy overtones. Garden rocket tends to grow in colonies around agricultural areas. In warmer parts of the Southwest, it starts growing in late winter.

Garden rocket can bloom anytime from March to September, but it usually blooms in early spring or after summer rainstorms. The flowers have cream-colored petals with contrasting purple veins. Mustards seldom have impressive flowers, but those of garden rocket are a beautiful exception. They make a striking addition to salads and serve well as a vibrant compliment to any meal. The flavor is roughly equivalent to that of the leaves, but slightly better.

Garden rocket seeds are a valuable resource. Seedpods mature from bottom to top, and turn from green to reddish to brown. Each seedpod contains numerous seeds that are soft enough to eat without any cooking required. When eaten raw, the seeds are spicy, chewy, and crunchy. Any method of cooking will neutralize the spicy intensity and bring out a grain-like flavor. Boiling brings out a mucilaginous texture. The mucilage makes an excellent thickener, but it also makes the seeds slippery and almost impossible to chew. Grinding the seeds prior to boiling them minimizes this problem. Toasting is a better option than boiling. With the right blend of seasonings and sour cream, the toasted seeds make an outstanding chip dip. Toasting also prepares the seeds for long-term storage. Harvesting and processing are easy. Garden rocket appears brown and lifeless when the seeds are ready to harvest. Each plant has numerous stems and each stem bears numerous seedpods. Threshing readily frees a wealth of seeds, but a fair percentage remain trapped. Working the seedpods by hand effectively frees the remaining seeds. The seedpods look distinctive and a few withered leaves often persist to help with identification. Seedpods begin to mature in late spring and continue maturing until late autumn. Overall, garden rocket seeds are a decent wild food.

NOTES: A 100 gram serving of raw arugula (Eruca sativa) leaves contains: 25 kilocalories, 91.71 grams of water, 2.58 g protein, 0.66 g fat, 2.05 g carbohydrates, 1.6 g fiber, 160 mg calcium, 52 mg phosphorus, 47 mg magnesium, 1.46 mg iron, 0.47 mg zinc, 0.076 mg copper, 0.321 mg manganese, 0.3 µg selenium, 27 mg sodium, 369 mg potassium, 2,373 IU vitamin A, 15 mg vitamin C, 108.6 µg vitamin K, and other nutrients. Source: USDA National Nutrient Database for Standard Reference.

IDENTIFICATION: Only 1 species of the Eruca genus is found in the United States. It has 3 subspecies, but only subspecies sativa grows in the United States. The others are endemic to Europe and northern Africa.

Description of garden rocket (Eruca vesicaria): FORM upright, annual plant about 20-80 cm tall emerging from a taproot; HAIRS absent or unbranched; LEAVES simple; arranged basally and alternately; LOWER leaves stalked and deeply pinnately lobed; UPPER leaves similar to lower leaves, but reduced; bases not clasping the stems; FLOWERS showy, regular, perfect, ovary superior, and arranged in branching racemes; sepals 4; petals 4, free, and cream with purple veins; stamens 6; FRUITS seedpods linear, rounded to weakly 4-sided in cross section, 2-chambered, steeply ascending, and splitting open at maturity; bodies about 12-18 mm long; beaks prominent, strongly flattened, about 5-10 mm long, and seedless; SEEDS arranged in 2 rows per chamber; HABITAT cultivated and other disturbed areas, generally not persisting in the wild; blooming potentially anytime.

REFERENCES: Garden rocket (Eruca vesicaria): leaves Couplan (p. 171); flowers Matthias (p. 248); seeds Couplan (p. 171).

Pepperweeds

FAMILY: Mustard family (Brassicaceae) – Lepidium genus.

SPECIES: #1 field pepperweed (Lepidium campestre (L.) W. T. Aiton). #2 common, greenflower, or miner’s pepperweed (Lepidium densiflorum Schrad.). #3 Fremont’s or desert pepperweed (Lepidium fremontii S. Watson). #4 shaggyfruit or hairypod pepperweed (Lepidium lasiocarpum Nutt.). #5 broadleaf pepperweed (Lepidium latifolium L.). #6 Montana or mountain pepperweed (Lepidium montanum Nutt.). #7 shield or clasping pepperweed (Lepidium perfoliatum L.). #8 Thurber’s pepperweed (Lepidium thurberi Wooton). #9 Virginia or poorman’s pepperweed (Lepidium virginicum L.).

TO UTILIZE AS FOOD: All species listed above have edible seeds, and all species except #6 and #8 are reported to have edible leaves. Species #1, 2, 7, and 9 have edible seedpods, and species #1 has edible flower clusters. It’s highly likely that all these parts of all species in the Lepidium genus are edible, but this presumption could not be verified. A wide range in flavor exists between Lepidium species, and the following assessments are subject to that range. Based on the species sampled for this reference, leaves gathered from species growing in cooler regions of the Southwest seemed to be of better quality than those from hotter regions, still very spicy, but not so bitter. Fresh seeds of all species listed above and many other species in the genus can be ground and used as a substitute for pepper, hence the names pepperweed and pepperwort.

Field pepperweed (L. campestre) is native to Europe and Asia and considered a weed in North America. In the southwestern United States, field pepperweed is generally found in mountain habitats and commonly blooms from May to June. It’s less common in the central and southern states. Wild food expert Tom Seymour described this plant favorably in his second edition of “Foraging New England.”

Miner’s pepperweed (L. densiflorum) is native to North America and found throughout the continent, except for the southeastern part. It’s also found in Europe and Asia. In the southwestern United States, it grows over a wide range of elevations and blooms from April to July. It has edibility characteristics very similar to poorman’s pepperweed (L. virginicum) described below.

Desert pepperweed (L. fremontii) is exceptionally peppery and bad-flavored. It ranks among the hottest pepperweeds. Only the brave would dare to use it in a salad! Boiling improves the flavor, but fails to render the leaves palatable. The wastewater tastes awful, like something from a bad memory of vegetables. Desert pepperweed needs to be cooked alone, because it’ll ruin anything it comes in contact with. The flower buds can presumably serve as a broccoli substitute, or at least as an aberration of broccoli. Boiling turns the leaves, buds, and flowers to mush. This native mustard grows abundantly in the harshest terrain the Southwest has to offer, but it’s only a resource for desperate times. As its name implies, it’s a desert species, primarily of the Mojave and Black Rock deserts, and scattered locations in the Great Basin. Desert pepperweed blooms from March to June. Good luck making it palatable!

Shaggyfruit pepperweed (L. lasiocarpum) begins life early and matures early. Vast colonies of these tiny plants carpet the northern Sonoran Desert (also called the Colorado Desert) soon after winter rains. Temperatures in this area never drop below the freezing point. Plants can appear in December and produce seeds by March. The seeds remain available for many weeks, often into summer. Each plant produces hundreds of woolly seedpods, and each seedpod contains 2 brownish-orange seeds. Harvesting is easy, but processing is more complicated. Separating seeds from chaff can be a nuisance. Stem pieces are difficult to winnow because they approximate the seeds in size and weight. The force necessary to blow them away also blows the seeds away. Separation by water fails because all parts may sink or float. Sifting is the “least ineffective” method. Despite the challenges of processing, the seeds are a valuable resource in the northern Sonoran Desert. The flavor ranges from mild to spicy. Regardless of the degree, it’s palatable, and combines well with other wild foods. The seeds make a fine condiment for meat, potatoes, rice, or beans. They’re also good for soups and stews. When boiled, they act like a natural thickener. Be careful not to use too many, or the broth becomes thicker than mud! Shaggyfruit pepperweed is native to the southwestern United States and grows throughout the region at low elevations. Overall, shaggyfruit pepperweed is a fine wild food.

Broadleaf pepperweed (L. latifolium) is native to Europe and considered a weed in western North America. In the southwestern United States, it blooms from May to September and is associated with agricultural fields rather than wild places.

Mountain pepperweed (L. montanum) is native to western North America, growing from Texas to Wyoming westward to California and Oregon. It blooms from April to August and consists of numerous varieties that some authorities recognize and others reject. Based on the variety sampled for this reference, mountain pepperweed has exceptionally bitter and spicy leaves similar to those of Fremont’s pepperweed described above, but not as bad. Note that only the seeds of this species are reported to be edible. The seeds were not sampled for this reference, and the leaves came from plants growing in poor-quality soils at mid elevations. Other varieties may taste better.

Shield pepperweed (L. perfoliatum) is native to western Asia, Europe, and northern Africa. It’s considered a weed in North America, South America, and Australia. In the southwestern United States, it’s associated with disturbed areas, open deserts, sagebrush flats, juniper woodlands, roadsides, meadows, alkaline flats, and other habitats. It’s a very common species that’s easy to recognize and valuable to foragers. Stems appear to go through the upper leaves. No other pepperweeds look similar. Fresh leaves taste intensely spicy. Mixing them with milder salad greens is wise. They’re fine as potherbs, but the horseradish accent is hard to subdue. Seeds of shield pepperweed are firm, chewable, spicy, and mucilaginous. Toasted seeds crackle and turn from rusty brown to dirty brown. The texture becomes delicate, but the flavor remains spicy. Boiling is a better option. Only 15-20 minutes are required to soften the seeds. Grinding the seeds prior to boiling is recommended to increase digestibility. Boiling draws out mucilage and neutralizes the spicy overtone. The resulting mush is mild, slimy, and grain-like. It has a good flavor, but the texture could use an adjustment. Harvesting and processing the seeds is reasonably easy. Chaff readily blows away. Shield pepperweed blooms from March to June and produces seed from April to August. Overall, shield pepperweed is a welcome weed that can provide foragers with a bountiful harvest.

Thurber’s pepperweed (L. thurberi) is native to southeastern Arizona, southwestern New Mexico, and northern Mexico. It’s a dominant species of those regions blooming from April to August and associated with creosote, mesquite, and juniper communities.

Poorman’s pepperweed (L. virginicum) is native to North America and considered a weed on all other continents except Antarctica. It consists of numerous varieties, which are not recognized by some authorities. The medium and pubescens varieties are most often associated with the southwestern United States. Based on the variety sampled for this reference, poorman’s pepperweed has characteristics typical of the mustard family. The leaves and seeds are spicy when eaten fresh and mild after boiling. This species ranks among the better-quality species in the genus. Fresh leaves lack the excessive bitterness and alkaline overtones characteristic of lower-quality species. Fresh seeds, either whole or ground, make a fine substitute for black pepper. The flavor of this poorman’s pepper is certainly different than black pepper, but it’s fine on eggs, potatoes, chicken, beans, or anything else calling for pepper. Comparisons to ground mustard seeds (available on the spice rack at most grocery stores) would be far more accurate than comparisons to black pepper. A little goes a long way. Since cooking destroys the spicy compounds, seeds of poorman’s pepperweed are mild when prepared as porridge or when used as seasonings for soups or stews. Poorman’s pepperweed blooms from March to September at low to mid elevations in various habitats. Overall, it’s a fine resource.

IDENTIFICATION: Approximately 40 species of the Lepidium genus are found in the continental United States, of which about 20 occur in the Southwest. Identifying pepperweeds down to the exact species is difficult, but recognizing the group is easy thanks to the penny-like seedpods flattened perpendicular to the partitions with only 1 seed in each chamber (each seedpod has 2 chambers). Most members of the mustard family have 6 stamens, but pepperweeds often have only 2 or 4 stamens. A few species have disposed of petals. Pepperweeds rarely have branched hairs. Instead, hairs are either simple or absent. Plants commonly produce several stems and stand about knee-high. Mustards conforming to these features belong to the Lepidium genus.

Key features to note when identifying the species include: #1 general form; #2 types of hairs on the stems (long, linear, club-shaped, or scale-like); #3 if the upper leaves are clasping; #4 leaf margins; #5 whether the pedicels are flat, round, hairy, or hairless; #6 petal length (longer or shorter than sepals) and color (white or yellow); #7 number of stamens; #8 if the seedpods and seeds are winged or wingless; #9 tips of the seedpods (notched, rounded, or pointed); and #10 whether the stigmas are included within or exceeding the notches.

Description of pepperweeds (the Lepidium genus): FORM annual, biennial, or perennial plants; or rarely small shrubs; HAIRS absent or unbranched; STEMS solitary or branching profusely; LEAVES simple; alternate and/or basal; LOWER leaves entire, toothed, or pinnately lobed; UPPER leaves similar; usually not stalked and usually not clasping; FLOWERS small, regular, perfect, ovary superior, and arranged in simple or branching racemes; sepals 4; petals (when present) 4, free, and usually white (yellow in a few species); stigmas head-like and persistent; stamens 2, 4, or 6; FRUITS seedpods rounded, coin-like, flattened perpendicular to the partitions, usually winged, usually notched, 2-chambered, and splitting open at maturity; each chamber with only 1 seed; SEEDS winged or wingless; HABITAT throughout the Southwest over a wide range of elevations in nearly all habitats; blooming in all 4 seasons depending on the local climate.

REFERENCES: #1 field pepperweed (Lepidium campestre): leaves Peterson (p. 26); developing flower clusters Couplan (p. 173); developing seedpods Facciola (p. 59) and Peterson (p. 26); seeds Chmielewski (p. 210). #2 common pepperweed (Lepidium densiflorum): leaves Munro (p. 245); leaves, seedpods, and seeds Vizgirdas (p. 124). #3 desert pepperweed (Lepidium fremontii): leaves Ebeling (p. 371); seeds Ebeling (p. 486), Facciola (p. 59), and Kirk (p. 37). #4 shaggyfruit pepperweed (Lepidium lasiocarpum): leaves Ebeling (p. 828); seeds Moerman (p. 138). #5 broadleaf pepperweed (Lepidium latifolium): roots Couplan (p. 173); leaves Couplan (p. 173); seeds Facciola (p. 59). #6 mountain pepperweed (Lepidium montanum): seeds Williams (p. 62). #7 shield pepperweed (Lepidium perfoliatum): leaves Vizgirdas (p. 124); seedpods Vizgirdas (p. 124); seeds Vizgirdas (p. 124). #8 Thurber’s pepperweed (Lepidium thurberi): seeds Moerman (p. 138). #9 poorman’s pepperweed (Lepidium virginicum): leaves Ebeling (p. 828), Moerman (p. 138), and Peterson (p. 26); developing seedpods Peterson (p. 26); seeds Vizgirdas (p. 124).

Watercress

FAMILY: Mustard family (Brassicaceae) – Nasturtium genus.

SPECIES: Watercress (Nasturtium officinale W. T. Aiton = Rorippa nasturtium-aquaticum (L.) Hayek.).

TO UTILIZE AS FOOD: Watercress thrives in slow-moving water throughout most of the United States, including the Southwest. It has edible roots, leaves, flowers, and young seedpods. Since aquatic plants often harbor dangerous parasites, cooking is recommended. Watercress ranks among the highest-quality wild foods. Whole plants can simply be tossed into a stewpot. Tangles of white roots form along creeping stems. Pulling up the roots requires very little effort. Rinsing the mess can be done right at the gathering site. Chopping the roots and stems into manageable pieces is about the only processing required. Peeling is unnecessary. These parts retain a crispy texture after boiling, and the flavor is exceptionally mild. Chewing may take a while, but these parts eventually break up. Watercress produces top-quality leaves. Fresh leaves are spicy, tender, and nutritious. Boiling or steaming effectively subdues the spicy overtone. Age doesn’t seem to affect the quality of watercress leaves until after the seedpods mature, so they can be gathered over a long period of time. In the Southwest, leaves are available primarily in spring, but they can be found almost anytime due to the effects of elevation on climate. Even though the leaves are the part most often mentioned in books about edible plants, watercress also has edible flowers. Individual flowers are too small to be of much value, but they grow in clusters that make excellent vegetables. The young seedpods are also edible, but they were not sampled for this reference. Overall, watercress is a fine resource that foragers can be thankful for.

NOTES: Watercress sold in grocery stores is the same species described here. It’s native to Europe and Asia, and has a long history of cultivation as a vegetable (Ensminger p. 2293). Due to the threat of waterborne illnesses, watercress should always be cooked. Aside from this issue, watercress is perfectly safe. Very few products of cultivation grow naturally in the Southwest, but watercress is an exception. Almost every stream has a supply and it’s easy to identify. New foragers would be wise to remember this plant.

A 100 gram serving of raw watercress (Nasturtium officinale) leaves contains: 11 kilocalories, 95.11 grams of water, 2.30 g protein, 0.10 g fat, 1.29 g carbohydrates, 1.2 g ash, 120 mg calcium, 60 mg phosphorus, 21 mg magnesium, 0.20 mg iron, 0.11 mg zinc, 41 mg sodium, 330 mg potassium, 0.077 mg copper, 0.244 mg manganese, 0.9 µg selenium, 3,191 IU vitamin A, 43 mg vitamin C, 250 µg vitamin K, and more. Source: USDA National Nutrient Database for Standard Reference.

IDENTIFICATION: Currently, the Nasturtium genus is represented by 5 species in the United States, of which only watercress (N. officinale) is well established. Watercress has white flowers. Closely related plants tend to have yellow flowers.

Description of watercress (Nasturtium officinale): FORM aquatic, low-lying, perennial plant about 1-3 dm tall, often much wider than tall; emerging from fibrous roots and spreading by rhizomes; STEMS tender, hollow, and arising from the rhizome nodes; HAIRS absent or unbranched; LEAVES compound or a few simple; alternate and not forming rosettes; bases bearing small appendages (auriculate); blades pinnate; leaflets lance-ovate to orbicular; FLOWERS regular, perfect, ovary superior, and arranged in dense racemes; sepals 4; petals 4, white, and free; FRUITS seedpods linear, 8-20 mm long, weakly compressed parallel to the partitions, weakly 1-nerved, and not beaked; SEEDS reddish-brown and arranged in 2 rows per chamber; HABITAT clear running streams nearly throughout the world; blooming April to August.

REFERENCES: Watercress (Nasturtium officinale = Rorippa nasturtium-aquaticum): whole plant Couplan (pp. 175-176); stems, leaves, flowers, and young seedpods (Angier p. 228).

Wild Radish

FAMILY: Mustard family (Brassicaceae) – Raphanus genus.

SPECIES: Wild radish (Raphanus raphanistrum L.).

TO UTILIZE AS FOOD: Roots, leaves, flowers, seedpods, and seeds of wild radish are edible. Currently, wild radish is uncommon in the Southwest, except for California where it’s considered a weed, so it’s of little value to southwestern foragers outside of California. In the future, it could be much more common. It’s native to the Mediterranean region and becoming a weed in many parts of the world. In the Southwest, it’s associated with agricultural areas and rarely found in the wild. Other authors indicate that the roots should be gathered in spring before the flowers appear, and that the leaves serve better as potherbs than salad material due to rough hairs covering the surfaces, and that the seeds can serve as a spicy condiment. Only garden radish (Raphanus sativa) of cultivation produces the familiar radishes sold in grocery stores. Wild radish produces taproots.

IDENTIFICATION: Only 2 species of the Raphanus genus are found in the United States. In the Southwest, radishes are mainly found near agricultural areas. Eruca vesicaria was formerly called Raphanus eruca. It looks similar to wild radishes but the seedpods are different. All 3 are equally edible. Wild radishes have plump seedpods that break apart at partitions between the seeds rather than lengthwise along the edges like those of most mustards.

Description of wild radish (Raphanus raphanistrum): FORM upright, annual or biennial plant about 3-9 dm tall emerging from a taproot; HAIRS simple, sparse, and nonglandular; LEAVES simple; alternate; stalked; blades pinnately lobed or toothed; surfaces rough-haired; FLOWERS regular, perfect, ovary superior, and arranged in branching racemes; sepals 4; petals 4, free, 15-20 mm long, yellowish-white, and often with purplish veins; stamens 6; FRUITS seedpods thick, linear, grooved lengthwise toward the bases, constricted between the seeds, pointing upwards, and breaking into segments along joints between the seeds; bodies 25-50 mm long and divided into 3-11 segments; beaks conic and 10-25 mm long; SEEDS 1 per joint; HABITAT agricultural areas throughout the Southwest, especially California; blooming May to July.

REFERENCES: Wild radish (Raphanus raphanistrum): roots, leaves, flowers, seedpods, and seeds Couplan (pp. 176-177).

Hedgemustards

FAMILY: Mustard family (Brassicaceae) – Sisymbrium genus.

SPECIES: #1 tall or tumble hedgemustard (Sisymbrium altissimum L.). #2 rocket hedgemustard or London rocket (Sisymbrium irio L.).

TO UTILIZE AS FOOD: Both species listed above produce edible leaves and seeds. In addition, the flowers of London rocket are edible.

Tumble hedgemustard (S. altissimum) leaves are not recommended for salads due to an abundance of rough hairs. Despite the hairs, they make fairly good potherbs. Boiling neutralizes the spicy flavor and softens the texture. The resulting broth has a hearty aroma and deep green color. The midribs retain a chewy texture, while other parts become tender. Lower leaves are huge and upper leaves are thread-like. Both are susceptible to fungal attacks, which further supports the argument for cooking. Lower leaves tend to wither when flowers appear from April to July. This trait is common among mustards. Overall, tumble hedgemustard is like most other species in the family. 

London rocket (S. irio) leaves are intensely spicy like horseradish. Eating them fresh isn’t really an option, except when they’re blended with milder greens. Brief boiling neutralizes the spicy intensity, but some bitterness may persist. London rocket leaves make decent potherbs. The golden-brown seeds are also decent. When compared to other mustard seeds, they’re fairly mild and low in mucilage. Mustard seeds typically turn water to slime. London rocket seeds either lack this characteristic or their thickening potential is relatively low. The seeds are a fine addition to soups or stews. Alone, the flavor is a little overwhelming. Toasting is a method of preparation that fails to subdue the flavor as effectively as boiling. No lid is necessary when toasting. Seeds may crackle under the dry heat, but they should stay in the pan. Harvesting the seeds is easy, but timing is important. Drying pods signal the ideal time to harvest, which is usually about mid to late spring. Main stems may still be a little green at that time. Seeds readily fall out of the pods and drop to the ground in the slightest breeze. They won’t persist after the plants mature. Overall, London rocket is a fine resource that should be considered a blessing rather than a curse.

NOTES: Tumble hedgemustard and London rocket are native to Europe, Asia, and northern Africa. Both plants are considered weeds in the United States, but they’re generally not troublesome. They’re now common enough to be staple food items. Soon after their introduction, presumably as contaminants of imported crop seeds, Native Americans recognized their value. Several tribes incorporated the seeds into their diets. Southwestern foragers can follow that wisdom. These plants associate with disturbed habitats, most notably the Great Fire of London in the 1660s that devastated London and inspired the name London rocket because this plant appeared in abundance after that tragedy. London rocket prefers a more southern habitat than tumble hedgemustard. I found London rocket lining the dry washes of southwestern Arizona and tumble hedgemustard claiming the roadsides of Utah and Nevada. These plants will undoubtedly be valuable resources to future foragers in the Southwest and abroad.

IDENTIFICATION: The Sisymbrium genus is represented by about 10 species in the United States, of which only 2 are well established in the Southwest. Additional species may invade agricultural, disturbed, or riparian areas. Most North American species of the Sisymbrium genus are introduced.

Description of tumble hedgemustard (Sisymbrium altissimum): FORM annual plant about 3-12 dm tall; HAIRS unbranched; LEAVES simple; basal and alternate; lower and upper leaves appearing radically different; surfaces rough-haired; LOWER leaves oblanceolate in outline; margins deeply pinnately lobed; UPPER leaves deeply pinnately divided into thread-like segments; bases not clasping the stems; FLOWERS regular, perfect, ovary superior, and arranged in branching racemes; sepals 4; petals 4, yellow, free, and 5-9 mm long; stigmas 2-lobed; stamens 6; FRUITS seedpods linear, 50-90 mm long, round in cross section, ascending, and without beaks; seeds arranged in 1 row per chamber; HABITAT common throughout the United States, especially in disturbed areas such as roadsides and livestock ponds; blooming April to July.

Description of London rocket (Sisymbrium irio): FORM annual plant about 1-8 dm tall; HAIRS unbranched; LEAVES simple, basal, and alternate; lower and upper leaves not strongly differentiated; surfaces hairless or sparsely rough-haired; LOWER leaves oblanceolate in outline; margins deeply pinnately cut into roughly triangular lobes; UPPER leaves similar, but reduced; bases not clasping the stems; FLOWERS regular, perfect, ovary superior, and arranged in racemes; sepals 4; petals 4, yellow, free, and 2-4 mm long; stigmas 2-lobed; stamens 6; FRUITS seedpods linear, 35-55 mm long, round in cross section, ascending, and without beaks; seeds arranged in 1 row per chamber; HABITAT throughout most of the Southwest; blooming January to May.

REFERENCES: #1 tumble hedgemustard (Sisymbrium altissimum): leaves Facciola (p. 61); seeds Facciola (p. 61) and Moerman (p. 246). #2 London rocket (Sisymbrium irio): leaves Facciola (p. 61) and Moerman (p. 246); flowers Facciola (p. 61); seeds Facciola (p. 61) and Moerman (p. 246).

Prince’s Plumes

FAMILY: Mustard family (Brassicaceae) – Stanleya genus.

SPECIES: #1 white prince’s plume (Stanleya albescens M. E. Jones). #2 Panamint prince’s plume (Stanleya elata M. E. Jones). #3 golden or desert prince’s plume; or Indian cabbage (Stanleya pinnata (Pursh) Britton).

TO UTILIZE AS FOOD: Warning! Prince’s plumes are known to accumulate selenium in potentially harmful amounts. The presence of these plants generally indicates an abundance of selenium in the soil. Few other plants concentrate this element to the extent that prince’s plumes do. Although small amounts of selenium are important for good health, large amounts are poisonous, and the effects of acute or chronic exposure can be devastating. Selenium toxicity is called selenosis. This condition can occur suddenly or gradually depending on the amount of selenium consumed. Since the predominant forms of selenium in plants are water-soluble, boiling selenium-rich plants and discarding the water offers a degree of protection against this hazard. Selenium poisoning is something that foragers should be concerned about, especially in the southwestern United States.

All species listed above have edible leaves. In addition, species #2 and #3 have edible stems and seeds. Consuming any of these parts in large amounts or on a regular basis is inadvisable, even after thorough processing.

Leaves of desert prince’s plume (S. pinnata) can be eaten after thorough boiling. In the past, they were an important resource to the southern bands of Paiute Indians. Fresh leaves taste similar to spicy cabbage. Fresh flowers taste likewise, but with a mild sweetness and “apple cider” accent not found in the leaves. Consuming these parts fresh is extremely unwise. Boiling tones down the spicy character, but the flavor remains unappealing. The resulting wastewater is yellowish-green and less acrid than the leaves or flowers. It tastes reasonably good, but it can be dangerously high in selenium. Native Americans were well aware of the harmful effects and minimized the risks of overconsumption by thoroughly boiling this plant. Other species are equally dangerous. Desert prince’s plume blooms from April to September and can be gathered anytime during this period. Young leaves and stems can be gathered earlier and seeds can be gathered later. Overall, desert prince’s plume should be approached with caution.

NOTES: During my field studies, desert prince’s plume (S. pinnata) was the only species of the Stanleya genus that I documented. White prince’s plume (S. albescens) has a rather restricted range. It’s been collected along the Gunnison River in western Colorado and on the Navajo Indian reservation in northeastern Arizona. Panamint prince’s plume (S. elata) grows in the southwestern corner of the Great Basin. In “Native Plants of Southern Nevada” David Rhode indicates that Native Americans once managed desert prince’s plume in a way that encouraged a regular supply. Despite the historical importance of this plant among Native Americans, I’d be reluctant to consume a regular supply of it or any other species in the Stanleya genus.

IDENTIFICATION: The Stanleya genus is currently represented by 6 species in the United States, all of which are native to the West. Unusually long stipes (stalks attaching the ovaries to the receptacles) are a key feature of the genus. They look like extensions of the pedicels (flower stalks). No other genera of the mustard family produce such long stipes. Other species differ mainly in leaf or petal shape.

Description of desert prince’s plume (Stanleya pinnata): FORM upright, perennial plants about 4-15 dm tall, often woody toward the bases; HAIRS sparse and unbranched; LEAVES simple; alternate; blades thick; bases not clasping the stems; surfaces powdery; LOWER leaves broadly lanceolate in outline; margins entire to deeply pinnately cut; UPPER leaves similar, but reduced; FLOWERS showy, regular, perfect, ovary superior, and arranged in long racemes; sepals 4; petals 4, yellow, free, oblanceolate, and clawed; the claws densely hairy on the inner surfaces; stamens 6, essentially of equal length, and often longer than the petals; FRUITS seedpods linear, 30-80 mm long, rounded to weakly compressed in cross section, and bearing long stipes (stalks above the pedicels) about 10-20 mm long; seeds arranged in 1 row per chamber; HABITAT deserts and arid regions of the southwestern United States; blooming April to September.

REFERENCES: Kirk (p. 35) and others suggest that the stems, leaves, and seeds of all species in the Stanleya genus are edible. #1 white prince’s plume (Stanleya albescens): leaves Moerman (p. 251) and Yanovski (p. 28). #2 Panamint prince’s plume (Stanleya elata): stems and leaves Coville (p. 354); seeds Couplan (p. 178). #3 desert prince’s plume (Stanleya pinnata): stems Couplan (p. 178); leaves Ebeling (pp. 227-229), Moerman (p. 251), and Rhode (pp. 85-86); seeds Couplan (p. 178) and Martineau (p. 140).   

Heartleaf Jewelflower

FAMILY: Mustard family (Brassicaceae) – Streptanthus genus.

SPECIES: Heartleaf jewelflower or twistflower (Streptanthus cordatus Nutt.).

TO UTILIZE AS FOOD: Warning! Safety data for this plant is nonexistent, and reports of it being used as food by Native Americans are rather scarce. It could be perfectly safe, or it could be harmful. Although members of the mustard family are generally safe, some members can absorb potentially harmful amounts of various elements and compounds from the soil. Caution is advised.

Leaves and seeds of heartleaf jewelflower (S. cordatus) are edible. Fresh leaves taste somewhat like horseradish combined with a “candy-like” accent similar to that of wild candytuft (of the Noccaea genus). Fresh leaves are a little too spicy to use alone. Mixing them with milder salad greens tones down the spicy character while providing a nice contrast. The thick, firm, waxy texture also provides a nice contrast to more delicate leaves. Upper stems, leaves, and flowers are easily chewable and nonfibrous. After brief boiling, all these parts become greenish-brown, mild, and similar to collard greens. Boiling dissipates the spicy intensity and fruity accents, and yields a vegetable-like broth. Although this broth has a hearty flavor, it could be dangerous. Based on flavor and texture, heartleaf jewelflower leaves make an excellent potherb or addition to salads. Seeds of this plant were not sampled for this reference, but they most likely have characteristics similar to those of other seeds in the mustard family. Leaves are available primarily from March to July, and seeds about May to September. Elevation affects this period of availability.

NOTES: In “Native Plants of Southern Nevada” David Rhode indicates that Native Americans prepared the leaves of heartleaf jewelflower (S. cordatus) as potherbs using several changes of water to eliminate the bitterness. My experiences with this plant were from locations spanning southern Utah. All of them were positive and suggested that heartleaf jewelflower is an excellent resource. The only problem seems to be abundance. Although the plant is common, it doesn’t seem to grow in colonies sufficient enough to justify harvesting, which may explain why it never received much attention in ethnobotanical literature. In “Native American Food Plants” Daniel Moerman indicates that the Kayenta Navajo of northeastern Arizona used it as greens in other foods. Beyond these references, heartleaf jewelflower is somewhat of a mystery, so hopefully my description shines a little light on this disregarded wild food.

IDENTIFICATION: The Streptanthus genus is represented by about 30-35 species in the United States, where it’s most diversified in California.

Description of heartleaf jewelflower (Streptanthus cordatus): FORM perennial plant about 15-75 cm tall; HAIRS absent or a few unbranched; LEAVES simple, basal, and alternate; surfaces hairless and powdery; LOWER leaves spoon-shaped; stalked; margins toothed; UPPER leaves lance-, heart- or spoon-shaped; sessile; bases clasping the stems; margins smooth; FLOWERS regular, perfect, ovary superior, and arranged in racemes; bracts absent; sepals 4, often colorful; petals 4, purple, and free; stamens 6; FRUITS seedpods linear, 40-80 mm long, ascending, and strongly flattened parallel to the partitions; seeds winged and arranged in 1 row per chamber; HABITAT common over a wide range of elevations; Southwest and Intermountain Region; blooming April to July.

REFERENCES: Heartleaf jewelflower (Streptanthus cordatus): leaves Ebeling (p. 829), Moerman (p. 252), and Rhode (pp. 137-138); seeds Rhode (pp. 137-138).

Thelypods

FAMILY: Mustard family (Brassicaceae) – Thelypodium genus.

SPECIES: #1 tall, smooth-leaf, or entire-leaf thelypod (Thelypodium integrifolium (Nutt.) Endl. ex Walp.). #2 Wright’s thelypod (Thelypodium wrightii A. Gray).

TO UTILIZE AS FOOD: Species listed above are edible when young, but they can accumulate toxic amounts of selenium as they age. They should be eaten in moderation and thoroughly cooked prior to consumption.

Tall thelypod (T. integrifolium) can reach heights over 2 meters tall, so its name is well chosen. It produces large, thick, fleshy, hairless leaves that are edible raw or cooked. When eaten raw, the leaves taste relatively mild and similar to cabbage. The texture is a little stringy, but otherwise pleasant. Boiling or steaming brings out a vivid green color and neutralizes the spicy flavor. Based on flavor, tall thelypod leaves make an excellent potherb. However, the “broth” could have dangerous amounts of selenium. Discarding it would be wise. The predominant forms of selenium in plants are water-soluble, so boiling the various parts and discarding the cooking water will minimize the risk from this hazard. The Paiute Indians of southern Nevada prepared tall thelypod as a boiled vegetable and harvested the colonies in a way that ensured a renewable supply (Rhode pp. 133-134). A closely related species called Wright’s thelypod (T. wrightii) was added to stew along with wild onions, wild celery, meat, and tallow by the Pueblo Indians of northern New Mexico (Moerman p. 255). The Pueblo Indians also prepared Wright’s thelypod for long-term storage by boiling young plants, draining the water, pressing out any excess water, forming the cooked plant material into balls, and dehydration as a final step. Members of the mustard family often bloom early, but tall thelypod and Wright’s thelypod bloom in summer or autumn. Both of them are conspicuous plants standing above the competition. Overall, tall thelypod seems to be a good resource, but caution is advised.

IDENTIFICATION: The Thelypodium genus is represented by 15-20 species in the United States, all of which are native to the West. Anthers of Thelypodium species have distinctive (sagittate) lobes near the attachments with the filaments. Tall stems, short stipes, congested flowers, and linear seedpods are also strong indicators of the genus. Thelypods often reach heights over 2 meters. They’re hard to miss.

Description of tall thelypod (Thelypodium integrifolium): FORM robust, upright, biennial plant about 4-22 dm tall from taproots; stems branching primarily in the upper sections; HAIRS absent or a few unbranched; LEAVES simple, basal, alternate, and thick; surfaces hairless and powdery; LOWER leaves spoon-shaped; stalked; margins smooth or toothed; UPPER leaves reduced, lanceolate, ascending, sessile, and not clasping the stems; FLOWERS regular, perfect, ovary superior, and arranged in racemes; sepals 4, erect, and often colorful; petals 4, free, clawed, and white to light purple; stamens 6; anthers triangular-lobed (sagittate) at the bases; FRUITS seedpods linear, 10-50 mm long, rounded to weakly compressed in cross section, short stipes present, and short beaks sometimes present; SEEDS arranged in 1 row per chamber, not winged; HABITAT lowlands receiving some water, canyons, and hillsides; almost throughout the West; blooming June to August. NOTES: This species is represented by a complex set of subspecies.

Description of Wright’s thelypod (Thelypodium wrightii): FORM robust, upright, biennial plant about 4-22 dm tall from taproots; stems branching primarily in the upper sections; HAIRS absent or a few unbranched; LEAVES simple, basal, alternate, and thick; surfaces hairless and powdery; LOWER leaves stalked; margins toothed to deeply pinnately lobed; UPPER leaves reduced, lanceolate, ascending, and tapering to short stalks; margins usually smooth; FLOWERS regular, perfect, ovary superior, and arranged in racemes; sepals 4, spreading to reflexed; petals 4, free, clawed, and white to light purple; stamens 6; anthers triangular-lobed (sagittate) at the bases; FRUITS seedpods linear, 40-90 mm long, rounded to weakly compressed in cross section, short stipes present, and beaks absent; SEEDS arranged in 1 row per chamber, not winged; HABITAT canyons and mountainsides in Arizona, New Mexico, and Utah; blooming April to October. NOTES: The spreading sepals of this species are distinctive.

REFERENCES: #1 tall thelypod (Thelypodium integrifolium): young leaves and stems Rhode (pp. 133-134). #2 Wright’s thelypod (Thelypodium wrightii): tender plants Castetter (p. 25, cited as Stanleyella wrightii) and Moerman (p. 255).

Field Pennycress

FAMILY: Mustard family (Brassicaceae) – Thlaspi genus.

SPECIES: Field pennycress (Thlaspi arvense L.).

TO UTILIZE AS FOOD: All parts of field pennycress are edible after cooking. Leaves are edible fresh or cooked, but they’re better cooked. Although this plant is related to candytufts (of the Noccaea genus), no candy-like accent is detectable in the leaves. Instead, the flavor is spicy, bitter, and unappealing. The seeds are also spicy. Field pennycress tastes fairly good when compared to other members of the mustard family, but not when compared to wild foods in general. It frequently colonizes disturbed areas, vacant lots, roadsides, and agricultural fields. Gathering a supply is easy. Field pennycress is considered a weed, but foragers can welcome this European native. It blooms throughout the growing season, so it can be gathered nearly all year long.

NOTES: Field pennycress is an old friend of the human race. Evidence of its use can be traced to the Stone Age (Holm pp. 843-853). In more recent times, it was cultivated in Asia (Hanelt pp. 1428-1429). In the present day, it’s considered a weed of agricultural lands throughout temperate and boreal regions of the northern hemisphere. It’s more common in the northern half of the United States than the southern half. My first contact with it was on a trek to Idaho, where I found it along an old dirt road near a campsite. I was looking for an unrelated plant called cous (Lomatium cous), but I found field pennycress instead. Although field pennycress is safe after cooking, raw parts contain a compound called sinigrin. This compound is a colorless, crystalline, water-soluble solid (Stein p. 1331) found in the leaves, flowers, and especially the seeds. It’s partially responsible for the pungent taste and aroma of the plant, as well as those aspects of horseradish and many other members of the mustard family. Sinigrin is mainly a problem for cattle grazing excessive amounts of field pennycress. Since it’s water-soluble, thorough boiling will eliminate it, or at least reduce it. In Idaho, I tried the leaves fresh and cooked. The amount of fresh leaves I had (about half a cup) did not cause any adverse effects, nor did I expect any adverse effects since field pennycress was once a cultivated plant. Perhaps it’s time to rediscover the potential of this plant rather than condemn it as a weed.

IDENTIFICATION: The Thlaspi genus is currently represented by 2 species in the United States, of which only field pennycress occurs in the Southwest. It’s easily differentiated from candytufts (of the Noccaea genus) by observing the leaves.

Description of field pennycress (Thlaspi arvense): FORM upright, annual plant about 15-50 cm tall; HAIRS absent; LEAVES alternate; simple; surfaces hairless; LOWER leaves elliptic and tapering to the bases; margins entire or toothed; UPPER leaves oblong, oblanceolate, or arrow-shaped; bases clasping the stems; FLOWERS regular, perfect, ovary superior, and arranged in racemes; sepals 4; petals 4, white, and free; stigmas head-like; stamens 6; FRUITS seedpods oval to rounded, penny-like, 8-12 mm wide by 9-15 mm long, strongly flattened perpendicular to the partitions, broadly winged, deeply notched, and 2-chambered; styles minute, not exceeding the notches; SEEDS reddish-brown and concentrically ridged, 4-12 per chamber; HABITAT found throughout the United States, especially in disturbed areas; blooming May to July.

REFERENCES: Field pennycress (Thlaspi arvense): all parts Berdanier (p. 26); leaves and seeds Couplan (p. 179) and Moerman (p. 255).

Lacepod

FAMILY: Mustard family (Brassicaceae) – Thysanocarpus genus.

SPECIES: Lacepod or sand fringepod (Thysanocarpus curvipes Hook. = Thysanocarpus elegans Fisch. & C. A. Mey.).

TO UTILIZE AS FOOD: Lacepod produces edible seeds.

NOTES: I found lacepod in the Rincon Mountains east of Tucson in southern Arizona, but the seeds were not ready to harvest at that time and a return visit was not possible. In reference to the usage of lacepod seeds by the Yuki Indians of central California, a plant they called “ollobich,” Victor Chestnut wrote, “The slightly pungent seeds are used in pinole mixtures and a decoction of the whole plant is sometimes used to treat stomach ache.” This reference is from 1902 and may be the earliest reference to lacepod seeds being used as food. “Pinole” is a general term for porridge, or more specifically, porridge made from ground corn or mesquite pods combined with various herbs and seeds (especially chia, amaranth, plantain, tansymustard, or grass seeds). It can also be prepared as a thick beverage rather than porridge. Lacepod is native to the western United States. It’s easy to recognize thanks to its lace-like seedpods, but each seedpod only contains one seed, so gathering enough for a meal may take a while. Southwestern foragers are most likely to find this wild food in late winter or early spring.

IDENTIFICATION: The Thysanocarpus genus is currently represented by 4 species in the United States, most of which are endemic to California. Lacepod is common throughout the western United States, including the Southwest.

Description of lacepod (Thysanocarpus curvipes): FORM upright, annual plant about 10-70 cm tall; HAIRS few, simple, or absent; LEAVES simple, basal, and alternate; sessile; blades narrowly ob/lanceolate; bases of upper leaves clasping; margins smooth or toothed; FLOWERS regular, perfect, ovary superior, and arranged in racemes; pedicels recurved; bracts 0; sepals 4; petals 4, free, white to purple; stamens 6; FRUITS seedpods penny-like with lacy margins, 1-chambered, and 1-seeded (unusual trends in the mustard family); HABITAT deserts to mountain meadows nearly throughout the Southwest; blooming February to May.

REFERENCES: Lacepod (Thysanocarpus curvipes): seeds Couplan (p. 180) and Chestnut (p. 352, cited as T. elegans).