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Post by steev on Dec 12, 2015 16:44:58 GMT -5
Wild mustard bud-stalks (just the part that snaps off easily, not fibrous) are great cooked.
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Post by mcool61 on Dec 23, 2015 22:04:15 GMT -5
I have mustard spinach that comes up on its own every year. It does fairly well in about all seasons. I have some now that hasn't been covered but is still growing & green which is nice this time of year in Central IL. I think we have had 3 nights that got down to 22F.Every thing else is dead except for a short row of asian greens which I have been covering with a sheet. Can't say I've notice any asian greens that did well in heat so far.
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Post by kyredneck on Feb 12, 2016 19:58:16 GMT -5
Joy Larkcom's "Oriental Vegetables" has a good rundown on most of the varieties- too extensive to repeat here. T Thank you. I ordered the book three days ago from Amazon when I first read this and got it today.
Pretty good, eh? What's it like 'down under'? 
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Post by templeton on Feb 12, 2016 21:55:13 GMT -5
Joy Larkcom's "Oriental Vegetables" has a good rundown on most of the varieties- too extensive to repeat here. T Thank you. I ordered the book three days ago from Amazon when I first read this and got it today.
Pretty good, eh? What's it like 'down under'?
It's a good book, pretty comprehensive. Hot and dry and el Nino here. My random seed (snip the dry heads, sprinkle them on a fallow bed) from a collection of 'Wild Garden' and 'Adaptive' mustard mixes grown together and probably all crossed, have handled neglect, a december with 40C+ days, cool January, and normal droughty 35C February. Some are thriving. Have been meaning to go and taste, cull and sort them. Don't eat a lot of cooked greens in summer, tho. |
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