I’ve gone through the winter incorporating dried veggies into my meals (squash, zucchini, carrot top greens) and I have been jonseing for a fresh green salad!
I looked up the possibility of harvesting the fresh green leaves for eating and was pleasantly surprised to find numerous nutritious benefits this plant has!
High in fibre and antioxidants and a whole lot more!
All of this plant is edible including the flowers.
The leaves are also tasty when cooked.
I sauteed a bunch of leaves and added it to my rice veggie dinner and it was super tasty!
2 c leaves, break into bite sized pieces as you would lettuce
2 c baby lettuce and or spinach (whatever you have handy)
1/2 diced large navel orange (save the other half for next day’s salad!)
2 T apple cider vinegar or kombucha tea
2 T avocado oil
4 T toasted pumpkin, sunflower & minced almond
1T hemp seed
2 T dried cranberries
Thoroughly wash all greens, dry in spinner if you have one, or dump the greens
on a clean dish towel, fold it over and pat dry.
In a large bowl, add diced orange pieces and drizzle oil & cider over the greens and mix together (tongs work well).
Sprinkle toasted seed/nut mixture on top, lightly mix and serve!
More info about mustard plants: