Lepidium virginicum • Pepper Grass, pepperweed, peppercress, poor man’s pepper, lépidie des champs • In the Kitchen

Leaves are used sparingly in salads, substitute for mustard greens, high in vitamins A and C. Seed pods can season meats, egg dishes, soups and salads, breads and as a substitute for pepper; fresh or dried. Roots are dug up in the fall and used like horseradish.

Gumbo de crevettes et d’herbes


  • 1 handful of kale
  • 1 handful of mustard greens
  • 1 handful of spinach
  • 1 handful of beet tops
  • 1 handful of carrot tops
  • 1 handful flat leaf parsley
  • 1 handful pepper grass, pods only
  • 4L water
  • Salt
  • 250ml Butter
  • 250ml Flour
  • 4 Garlic Scapes, chopped
  • 2 Bell Pepper, chopped
  • 2 Carrots, chopped
  • Flat leaf Parsley, chopped
  • 2 Bay leaves
  • Thyme sprigs
  • 2 whole cloves
  • 2 Juniper berries
  • 1kg peeled and deveined shrimp
  • Handful of mixed greens washed,
    trimmed and chopped
  • 950g cooked rice


  • Wash the 7 greens
  • Remove all stems
  • Boil together in salted water for 2 hours
  • Strain, reserve liquids
  • In a heavy pot make a brown roux with butter and flour
  • Add garlic scapes, Bell pepper, carrots, sauté for 10 minutes
  • Add parsley, mixed greens, sauté for 5 minutes
  • Add sauté mixture to the reserved liquids, add spices, and simmer on low for 1 hour
  • Sautee shrimp for 5 minutes or
    until shrimp is pink, add to gumbo
  • Serve rice in bowls
  • Add gumbo over rice

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