Lepidium latifolium is a plant species characterized by numerous woody stems, clusters of small white flowers, and waxy leaves. It can grow up to 2 meters tall and has small fruits that contain two reddish seeds. While it is native to southern Europe, Mediterranean countries, and Asia, it has become an invasive species in North America and Australia, particularly in wetland habitats such as riparian zones.
This invasive nature poses a threat to salt marshes in southern New Hampshire, and has led to efforts to remove the plant from the area.
The leaves, shoots, and fruits of Lepidium latifolium are all edible, and the spring leaves are particularly prized as a vegetable in Ladakh in the Himalayas. To make the leaves less bitter, they are first boiled and then soaked in water for two days before being cooked like spinach.