Reply To: Foraging Mustard Family

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Hyunsuh Kim

I eat brassicas rather often, from the cabbage and broccoli from the market, to rapeflowers and wild mustards in the park. The latter taste especially great when used as garnish on creamy pastas, because the mustardy, peppery flavor cuts down the greasiness. I would love to try more types of foraged brassicas such as the cresses, garlic mustard and shepherd’s purse.