Mountain Pepper

Description

Mountain Pepper (Tasmannia lanceolata) belongs to the Winteraceae family and is native to Oceania. It thrives in Woodlands, Coastal areas, Arid regions environments across regions including Australia. Botanically, Mountain Pepper is mountain Pepper is a wild edible plant native to Australia. Edible parts: bacche, foglie. Traditional bushfood and foraging plant.. The edible parts include Leaves, Berries. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during December, February, January, March, November, October and September. Nutritionally, Mountain Pepper stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Mountain Pepper offers a Peppery, spicy flavor profile. Leaves washed and used fresh or cooked. Common culinary applications include fresh, cooked, preserved. Popular preparations include Mountain Pepper preparation, Cooked Mountain Pepper, Mountain Pepper side dish. For storage, refrigerate fresh parts. Safety note: No significant toxicity. Always verify identification.. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species in region. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: fresh, cooked, preserved Storage: Refrigerate fresh parts

Recipes

• Mountain Pepper preparation
• Cooked Mountain Pepper
• Mountain Pepper side dish

Where It Grows