Other Common Names: Pepper Root
My best guess at an ID: Cardamine concatenata
Plant family: Brassicaceae (Mustard)
Range: Throughout eastern and central North America
Plant Type: Native perennial
Lore: The roots (rhizomes) are said to have a peppery taste and can be eaten pickled, fermented (to make them sweet), boiled and eaten raw with salt. I haven't done a taste test.
This plant is the most prolific early-blooming wildflower in our woods. It doesn't have the most showy bloom, but is appreciated for it's abundance when little else is blooming. Cutleaf Toothwort is just starting to bloom in our woods.
Bloodroot will be the next early spring wildflower to bloom in our woods.