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I found this weed on my lawn under melting snow cover. It has toothed leaves hugging the stems; tiny white flowers in bunches; older and rounder leaves surrounding the flower bunches:

overview of plant

closeup of flowers and older leaves

closeup of toothed leaf

Does anyone know what it is? Thank you!

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    It looks like it could be a mustard. Are the flowers four-petalled? Does the plant have a spicy odor if you crush some leaves? A picture with the flowers open would be helpful. I strongly recommend that you not allow this plant to set seed. – Jurp Apr 4 at 0:01
  • I agree with @Jurp. It is in the family of mustard. Often difficult to identify, but you have the fruits! Could you tell us some more about where you live? I expect Norther hemisphere (because of snow). – Giacomo Catenazzi Apr 4 at 7:36
  • @Jurp Yes there are four petals. I'll check later on this week for the scent, when it'll be less windy and the plant stronger.The second picture is the closer I can get with my camera; the flowers are too small to be picked up if my focus is too close. Haha, you're saying this warning to the wrong person. :) I'm a forager, so I look for edible wild greens, and allow them to get more "domesticated". – AlphaBeta01 Apr 4 at 19:43
  • @GiacomoCatenazzi I live in Québec, Zone 4. :) I haven't thought of mustard! I thought they flowered much later on in the summer... – AlphaBeta01 Apr 4 at 19:47
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    The reason I recommended that you pull it before seeding is because its seedpods will likely "shatter" when ripe, throwing seed many feet away from the mother plant. Since you're a forager, this may not be so bad at first, but you CAN have too much of a good thing, right? :) I think that you should also enter your ID as an answer to your own question, so that future users can find it easier. – Jurp Apr 4 at 22:05
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Answered: the Field Penny-Cress, Thlaspi arvense (http://www.habitas.org.uk/flora/species.asp?item=2841). In the mustard family, easily identifiable (once you know that the little round green "leaves" are in fact seed pods); but in the Netherlands varieties, as they grow much earlier in spring. Bonus: they're edibles, with a tame wasabi-like aftertaste.

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