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Bolting Mustard Green  RSS feed

 
Posts: 40
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Hello,
    I have some ruby streak mustard greens and most have started flowering. Are they still safe to eat? It would be a shame for all the leaves to go to waste.

Thanks,
zym.
 
Posts: 204
Location: Germany, 7b-ish
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They're fine to eat, but might be slightly ... hot
 
Jared Gardener
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I like the sound of that 
 
Michael Radelut
Posts: 204
Location: Germany, 7b-ish
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FermenterZym wrote:
I like the sound of that 



I don't - I've made Chili con carne without Chili in my life
 
Posts: 66
Location: Northern Tablelands, NSW, Australia
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I've found that the leaves of spicy brassicas can get quite bitter when they start flowering, so I eat the flower buds like broccoli
 
pollinator
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Location: Midlands, South Carolina Zone 7b/8a
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Sauteed in a little oil or bacon fat, I find the older leaves to be very tasty - too bitter for me to eat raw.

Last night we had sauteed mustard, chickory, purslane, dandelion, chives and garlic tossed into a pot of drained new boiled potatoes and bacon bits.

Bashed the potatoes just a tiny bit, salt and pepper and olive oil.  That is what I do with my bitter greens.

If there are any left overs then will put them in a skillet in the morning and break a few eggs over the top, cover it and let it cook till eggs are firm.  But there are no leftovers this morning
 
                                      
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My broccoli rabe bolted a couple years ago when I wasn't looking...I swear it happened overnight. I ate them anyways, and they were pretty bitter, but I figure that was better than letting them go to waste.
 
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