Mustard
(Scientific Name: Brassica
species)
Description:
Coarse annual plants with erect branching stems 1 1/2-6 feet tall.
Leaves vary from lobe less on the upper part of the stems to deeply
lobed. Stems and branches generally have rough hairs. Bright
yellow flowers (about 1/3 inch across) have 4 petals and form
clusters at the tops of the stems.
Habitat:
Common and widely distributed. Found in fields, along roads and in
waste places.
Uses: Mustard greens should be gathered early
during the first warm weather of spring and should be cooked at
least 30 minutes. They have a biting or pungent taste and therefore
are good mixed with other greens of a blander nature. When the
flower buds form, they can be collected and cooked for about 3
minutes. The seeds are used to make the commercial mustard used as a
condiment. This plant is rich in vitamins and contains many trace
minerals necessary for good health.
