Bolting Mustard Green

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.

They're fine to eat, but might be slightly ... hot

I like the sound of that 

FermenterZym wrote:
I like the sound of that 

I don't - I've made Chili con carne without Chili in my life

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

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

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.