Brassica Rapa

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Scientific Name: Brassica rapa

Common Name(s): field mustard, wild rape

Edible: yes

Medicinal: yes

Parts Used: fruit, leaf

your_comforting_company 18 Sep, 2009	Light green annual with conspicuous leaf shape. 2' to 2-1/2' tall with 4 petaled yellow flowers on loose racemes at the top. Lower leaves deeply lobed with "earlobes" that clasp the lower stem. End lobe shaped somewhat like a hoof. Seed pods ascending with conspicuous beak.
Current Rating: 0.0000

your_comforting_company 18 Sep, 2009	note the difference in wintercress in that the leaves are roughly or round-toothed and the multiple alternating (sometimes opposite) stem leaf lobes. The small leaves are very spicy and a delicious trail snack or addition to salad. Can be cooked like typical cultivated varieties. Stems and leaves somewhat hairy. Lower stems sometimes reddish
Current Rating: 0.0000

your_comforting_company 18 Sep, 2009	Serve fresh, chilled, or boiled in water. tender green seedpods can be eaten fresh, added to salad, or pickled. mature brown seedpods can be opened and the seeds crushed into "table mustard". typically used as a spice in commercial pickles. rich in vitamins A, B1, B2, and C. unopened flower pods can be enjoyed the same ways as above but with less boiling time when cooking.
Current Rating: 0.0000

your_comforting_company 18 Sep, 2009	Native Americans poulticed the ripe seeds on burns. the plant is shown to have anti-cancer activity.
Current Rating: 0.0000

your_comforting_company 18 Sep, 2009	the guides recommend not using the larger leaves because they are too bitter, but I like bitter greens and these are tastier and spicier than the cultivated variety I grow in my garden. DE-LISH!
Current Rating: 0.0000

Locations Found

Georgia, US

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Brassica rapa

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