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What kind of plant is this and is it edible?

post #1 of 6
Thread Starter 

What kind of plant is this and is it edible?  There about a million of them, taking over my garden.  I threw a bunch of seeds in mid-spring and have no idea if this was one of them.  Basically its a plant with a long stem, yellow flowers at the top and a few leaves, mostly towards the bottom of the stem.

 

 

 

post #2 of 6

Did you have Chinese mustard green seeds?

 

Looks like it.

 

Take a close up picture of the flowers, I may be able to tell better.

 

dcarch

post #3 of 6
Thread Starter 

There were mustard seeds, not sure if they were chinese.  Here are the flowers:

 

post #4 of 6

Those are Chinese mustard greens. After the flowers drop off, you will see little seed pods. 

 

They are of course edible, but will be very tough because they are grown too closely together and the hot weather have made them bolted.

 

dcarch

post #5 of 6
Thread Starter 

How do you cook them?  Sautee?

post #6 of 6

When Mustard gets too tough to eat by sauteeing, we use this recipe:

2 bunches mustard greens

1/2 cup freshly grated Parmesan cheese

1/3 cup extra-virgin olive oil

1/4 cup lemon juice

3 large cloves garlic, minced

1 tablespoon soy sauce

1 minced anchovy fillet (optional)

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

 

Also, leave these in until spring. They'll reseed and next spring you should thin them so they do not overcrowd themselves. We have a patch of mustard that is on its 5th year, jusy by allowing them to reseed themselves.

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