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The Kitchen Garden Cooking School

Wild Mustard


Brassica rapa, Brassica nigra
Wild Mustard

Also known as field mustard, black mustard, or rape mustard. All of the parts are edible including the yellow brassica flowers that dot the fields in springtime. Usually wildcrafted but I have seen it at the NYC Greenmarket. Best harvested when young, the greens before the flower buds form and the flowers just as they emerge. They don't last long. Use the greens to add to salads and the flowers to garnish salads, soups, pasta, rice, and grains for an itty bitty mustardy bite.

Edible parts:  Blossoms, leaves, stems


Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.