Thelypodium wrightii
A. Gray
Wright's thelopody
BrassicaceaeLeaves
iNaturalist · cc-by-nc
(c) Matthew Lachiusa, some rights reserved (CC BY-NC), uploaded by Matthew Lachiusa
(c) Matthew Lachiusa, some rights reserved (CC BY-NC), uploaded by Matthew Lachiusa
iNaturalist · cc-by-nc
(c) Matthew Lachiusa, some rights reserved (CC BY-NC), uploaded by Matthew Lachiusa
(c) Matthew Lachiusa, some rights reserved (CC BY-NC), uploaded by Matthew Lachiusa
iNaturalist · cc-by-nc
(c) Scott Gilb, some rights reserved (CC BY-NC), uploaded by Scott Gilb
(c) Scott Gilb, some rights reserved (CC BY-NC), uploaded by Scott Gilb
What to Eat
Edible parts: Leaves
Young plants are boiled with salt and eaten as greens, boiled and dried for storage, or used to make stew.
Where to Find It
It is a temperate plant.
North America, USA,
Countries: Antigua & Barbuda, Barbados, Bahamas, Belize, Canada, Costa Rica, Cuba, Dominica, Dominican Republic, Grenada, Guatemala, Honduras, Haiti, Jamaica, St Kitts & Nevis, St Lucia, Mexico, Nicaragua, Panama, Puerto Rico, El Salvador, Trinidad & Tobago, United States, St Vincent
How to Identify
A temperate herb in the cabbage family (Brassicaceae) with young edible leaves and stems.
Names & Synonyms
Stanleyella wrightii (A. Gray) Rydb.
References (1)
- Moerman, D. F., 2010, Native American Ethnobotany. Timber Press. p 556
