The Mustard Family: Brassicaceae/Cruciferae

All species are edible; includes many common garden vegetables– mustard, capers– canola, rapeseed, winter cress– cabbage, kale, brussel sprouts, cauliflower– horseradish, radish, turnip, wasabi

Wasabi root Horseradish root

Mustard Flower

• Usually four petals in shape of a cross• Usually four green sepals

Coming Soon!To a Field Near You:

Dame’s Rocket

Mustard Seed Pods: silicle/silique

Watercress, Nasturtium officinale(note the seed pods)

Black Mustard, Brassica nigra

Garlic Mustard

Alliaria petiolata (Brassicaceae)

Basal rosette (first year growth) of Garlic Mustard

West Virginia White (Pieris virginiensis)

Mustard White (Pieris oleraceae)

Falcate Orangetip, (Anthocharis midea)

http://www.youtube.com/watch?v=KeksYDl2Mvg

Garlic Mustard Pesto4 cloves of garlic3 tbs. garlic mustard taproots3/4 cups parsley1 cup garlic mustard leaves1 cup basil1-1/2 cup low-sodium olives2 cups walnuts or pine nuts1/2 cup mellow miso1-1/4 cups olive oil or as needed

1. Chop the garlic and garlic mustard roots in a food processor.2. Add the parsley, garlic, garlic mustard and basil and chop.3. Add the nuts and chop coarsely.4. Add the olive oil and miso and process until you've created a coarse paste.

Garlic Mustard Dip

1/3 cup mayonnaise2/3 cup sour cream1 Tbs Dijon or spicey brown mustard1/8 tsp (or more) garlic powderSalt; a sprinkle to tastePepper; sprinkle to taste

1. Combine all six ingredients in a bowl. Cover and chill for 30 minutes ormore to blend flavors. Makes 1 1/2 cups dip.

This dip is great to serve with raw veggies, chips or french fries.