Perennial Peppergrass, Broadleaved Pepperweed, Tall Whitetop, Dittander,Lepidium latifolium,Mustard Family (Brassicaceae)

Found in disturbed areas, wet areas, ditches, roadsides, pastures
Seen blooming in July along Hwy 554 in El Rito

Perennial Peppergrass grows 3 to 5 feet tall with numerous woody stems and oval-shaped waxy leaves on the stems and long strap-like basal leaves. It has an extensive root network, known to reach 9 feet in depth. Tiny, fragrant flowers grow in dense clusters. It is considered an invasive species in many areas and is listed as a noxious weed in New Mexico and Colorado. The leaves, shoots, and fruits of this plant are all edible. In Ladakh in the Himalayas, the spring leaves are prized as a vegetable. The peppery edge or bitterness is removed by first boiling the young shoots and leaves, and then soaking in water for two days. Cooked like spinach, it makes a nutritious vegetable. Source. In England, this cousin of watercress was called "pepper herb" because of its spicy and bitter taste but it is mainly for its medicinal properties that it has been known since the Middle Ages. In the 13th century, Hildegarde de Bingen wrote about it: "What it contains sour and bitter does not attack the man inside, but heals him. A man with a weak heart and a sick stomach will eat the raw Lepidium and strengthen it. Likewise, those who are sad will regain their joy. If eaten, it heals the eyes and makes them clear”. The website of Les Benedictines de Chantelle, a French monastery, has some interesting stories about this weedy plant.
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