Spring is springing and some edibles are getting started. The most robust that I have noticed among the Dandelions and other greens is Garlic Mustard. It has a nice mild (relatively) taste right now and can be enjoyed raw or as a cooked green.
This plant is in the Mustard family, but tastes somewhat of Garlic, hence its name. Another relative doing quite well right now is Field Mustard (or Yellow Rocket, or Wintercress), which should be prepared as a cooked (well-cooked) green.
The Mustards are very much in harmony with spring with their quick growth and strong flavors. Both the bitter and pungent tastes are good for removing the excesses of winter, cleaning the body of mucus, and encouraging the circulation of chi and blood. Garlic Mustard in particular is a nice combination of bitter and pungent.
This plant is in the Mustard family, but tastes somewhat of Garlic, hence its name. Another relative doing quite well right now is Field Mustard (or Yellow Rocket, or Wintercress), which should be prepared as a cooked (well-cooked) green.
The Mustards are very much in harmony with spring with their quick growth and strong flavors. Both the bitter and pungent tastes are good for removing the excesses of winter, cleaning the body of mucus, and encouraging the circulation of chi and blood. Garlic Mustard in particular is a nice combination of bitter and pungent.
