The image, above, shows the full hedge mustard plant(Sisymbrium officinale), in its young form, bottom left
and its mature flowering form, right. Also shown is a closeup of
the plant's flower..
| Common Name: Hedge Mustard |
| Scientific Name: Sisymbrium officinale |
| Other Names: |
| Family: Cruciferae |
| Range: Europe, including Britain, south and east from Scandanavia to N. Africa and the Near East |
Physical Characteristics
Sisymbrium officinale is a hardy Annual plant, growing to 60cm (2 ft) by 0.3m (1 ft) in size. It is hardy to zone 6 and is not frost tender. The plant flowers from June to July and seeds ripen from July to August. The flowers are hermaphrodite and are self pollinated.
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| Edible Parts: Leaves, Seeds |
 Edibility Rating: 1 
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 Known Hazards: None Known.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Hedge Mustard along with all the Hedge Mustard containing recipes presented on this site, with 5 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 Cornish recipes added to this site.
These recipes, all contain Hedge Mustard as a major wild food ingredient.
Hedge Mustard, Sisymbrium officinale is a member of the family Cruciferae (mustard or cabbage). It is found on roadsides, wasteland and as a weed of arable land as well as being common near ruined buildings. A native of Europe, North Africa and the Near East, it is now well-established throughout the world. The plant has a rather scrubby appearance with rigid, spreading branches, and spikes of tiny pale yellow flowers, quickly followed by awl-shaped pods that are closely appressed to the stem.
This plant is widely cultivated across Europe for its edible leaves and seeds and it is commonly used as a condiment in Northern Europe (particularly Denmark, Norway and Germany), where the seeds are turned into a paste, similar to mustard. The leaves have a bitter cabbage-like flavour and they are used either in salads or cooked as a pot herb (in cultivar versions). Historically, the seeds have been used to make mustard pastes in Europe. They can also be ground and added to soups and stews to give a subtle mustard-like flavour.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
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 Cornish recipes added to this site.
These recipes, all contain Hedge Mustard as a major wild food ingredient.
Hedge Mustard, Sisymbrium officinale is a member of the family Cruciferae (mustard or cabbage). It is found on roadsides, wasteland and as a weed of arable land as well as being common near ruined buildings. A native of Europe, North Africa and the Near East, it is now well-established throughout the world. The plant has a rather scrubby appearance with rigid, spreading branches, and spikes of tiny pale yellow flowers, quickly followed by awl-shaped pods that are closely appressed to the stem.
This plant is widely cultivated across Europe for its edible leaves and seeds and it is commonly used as a condiment in Northern Europe (particularly Denmark, Norway and Germany), where the seeds are turned into a paste, similar to mustard. The leaves have a bitter cabbage-like flavour and they are used either in salads or cooked as a pot herb (in cultivar versions). Historically, the seeds have been used to make mustard pastes in Europe. They can also be ground and added to soups and stews to give a subtle mustard-like flavour.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Hedge Mustard recipes on this site follows, (limited to 100 recipes per page). There are 5 recipes in total:
Page 1 of 1
| A Messe of Greens Origin: Britain | Honey Mushroom Stuffing Origin: American | Springtime Sauce for Lamb Origin: Britain |
| Hedgerow Salad Origin: Ancient | Mushroom Cobbler Origin: Britain |
Page 1 of 1