This plant has long been known by many names, the most recent of which have surely been applied by disgruntled farmers aiming to remove this 'weed' from their land: stinkweed, fanweed or (anti-semetic) frenchweed. This 'weed' is a source of deliciousness.
The stinky smell that is referred to here comes from sulfur compounds similar to the ones found in garlic. From a culinary perspective, this presents us with fantastic potential. In addition to the mustard flavors, which are gentle and light in pennycress, we have an equally subtle garlic flavor.