Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Field Mustard along with all the Field Mustard containing recipes presented on this site, with 9 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Field Mustard recipes added to this site.

These recipes, all contain Field Mustard as a major wild food ingredient.

Field Mustard (Brassica rapa var campestris) [also known as Yellow Mustard, Wild Mustard, Wild Turnip, Wild Kale, Bird Rape, Navew, Cale] is the annual or biennial ancestor of modern Turnip, Rutabaga, some kales and rapeseed (canola). It hybridizes readily with many other barssicas and as such is agriculturally considered a weed. It is not a true 'mustard' in that mustard seeds are produced from the related species Brassica nigra (black mustard). However, in late winter or early spring, mustard greens present one of the most valuable wild foods.

Substantial, highly nutritious, deliciously hot-flavoured, they are top-notch added to salads, cooked, or juiced. Such keen concentration of flavor and nutrients makes an eminently healthy, even shocking, addition to the diet. The seeds can also be harvested for use as a flavoring, or can be sprouted. Thus wild mustard is a very useful addition to the store of wild foods available to us. It can also be cultivated and makes an useful pot herb.