Early Spring Greens (pictured above Sisymbrium altissimum)
Despite our erratic weather spring is here! Nature wants to thrive and a short walk around the neighborhood reveals that it is! Our early Spring plants grow in cracks, sidewalks, along fences, in the most inhospitable corners of backyards, basically where sun, gravel and protection meet. I walked around the Milagro Store building on 5th St. and found numerous early Spring edibles and medicinals. Mostly dominated by Mustard family plants (Brassicaceae) this is a typical scenario. Fern leaf and wide leaf, they are standard native growers. And the strong, spicy and bitter flavor in the leaves fits our Spring need for clearing the Liver, while removing toxins accumulated over the last 6-12 months. Mustard greens are eaten throughout the world when the leaves are young and tender, raw or lightly steamed. Throughout the Mediterranean mustard greens are a staple to bring out flavor and bring in nutrition. You might know the Mustard family for many of our cultivars such as arugula, cabbage, and many vegetables used in Chinese cuisine.
Despite our erratic weather spring is here! Nature wants to thrive and a short walk around the neighborhood reveals that it is! Our early Spring plants grow in cracks, sidewalks, along fences, in the most inhospitable corners of backyards, basically where sun, gravel and protection meet. I walked around the Milagro Store building on 5th St. and found numerous early Spring edibles and medicinals. Mostly dominated by Mustard family plants (Brassicaceae) this is a typical scenario. Fern leaf and wide leaf, they are standard native growers. And the strong, spicy and bitter flavor in the leaves fits our Spring need for clearing the Liver, while removing toxins accumulated over the last 6-12 months. Mustard greens are eaten throughout the world when the leaves are young and tender, raw or lightly steamed. Throughout the Mediterranean mustard greens are a staple to bring out flavor and bring in nutrition. You might know the Mustard family for many of our cultivars such as arugula, cabbage, and many vegetables used in Chinese cuisine.
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