|
June 9, 2012
|
Southeastern, New Hampshire
|
I really love the taste of the tops of Virginia Pepperweed. Mustard-like, tangy taste.
There were hundreds upon hundreds of plants. I could gather the flower tops, dry and
grind them into a powder to spice up dishes! Hiked and snacked on Virginia Papperweed,
Canada Lettuce, Hoary Allysum, Tower Mustard, and Indian Cucumber.
The most obvious difference between this plant and Field Pepperweed is that the leaves
of Virginia Pepperweed do not clasp the stem. Key:
- Silicle (seed pod) surface smooth.
- Silicle with notch at the top.
- Stem leaves narrowed at base and not surrounding the stem.
- Silicles 2-4 mm long. Flowers with 2-4 stamen.
- Flower petals 1-2 times as long as the sepals.
|
|
