Other names: mustard hedges, grass singer, Tortelli.
Other species may be used in the same way as the S. officinale:
-S. loeselii: flixweed the orchid, of similar appearance, but equipped with longer pods rather divergent qu'engainantes.
-S. altissimum: The Tumble mustard, a plant that large and branched at maturity, breaks ground level to be carried away by the wind.
Edible part: young tender leaves as vegetables, use them before the flowers appear. Use in salads, to meet the sauces, soups and casseroles, it is mainly used in Britain.
A close relative called garlic mustard (Alliaria hedge mustard) has a strong smell of garlic and between more often used in sauces, as early as the Middle Ages, it was under a sauce to accompany meat and salted fish. In Wales, it is often eaten fried with bacon and herring, and sometimes as a salad. In Germany, where it is called sasskraut, it is often used in spring salads.
recipe egg peppery flixweed
to 250 ml / 1 cup of young leaves of hedge mustard, washed and chopped 6 eggs
hard
finely chopped 45 ml / 3 tbsp to mayonnaise
30 ml / 2 tsp chopped olives, chopped
15 ml / 1 tsp chopped green onion, minced
30 ml / 2 tsp tablespoons butter or margarine
Salt and pepper to taste Dash of paprika
Mix all ingredients with a fork, season and garnish sandwiches or crackers.
Recipe Chop Suey flixweed: Makes 4 to 6 servings
30 ml / 2 tsp tablespoon vegetable oil
250 ml / 1 cup of cooked pork or veal, cut into small pieces
2 onions, sliced
500 ml / 2 cups of young leaves of hedge mustard,
washed and chopped 250 ml / 1 cup celery, sliced
250 ml / 1 cup fresh mushrooms, sliced
250 ml / 1 cup beef stock or chicken
125 ml / ½ cup uncooked rice Salt and pepper
taste Heat oil in a heavy pan.
Add meat and onion and let them brown. Add
leaves hedge mustard, celery and mushrooms and cook 5 minutes.
Add broth and uncooked rice, and season.
Cover and simmer until rice is cooked (25 to 30 minutes).
Serve hot.
Casserole Recipe Atlantic cod : Makes 4 servings
125 ml / ½ cup cracker crumbs
5 ml / 1 tsp unsalted butter, softened (first number)
45 ml / 3 tbsp unsalted butter (second amount)
45 ml / 3 tbsp of flour
250 ml / 1 cup milk
250 ml / 1 cup cheddar cheese, grated
Salt and pepper to taste
500 ml / 2 cups of cooked cod, flaked and stripped of its edges
250 ml / 1 cup young leaves of hedge mustard, washed and chopped
Add butter (first amount) to the bread crumbs and set aside.
Melt butter (second amount) in a saucepan and mix in flour, stirring constantly for 3 minutes.
Add milk gradually and cook, stirring until thickened.
Remove from heat.
Add the cheese and seasoning, then stir until cheese is melted.
Book.
Arrange fish in a greased casserole and cover with sheets of hedge mustard.
Pour sauce over all and top with buttered bread crumbs.
Bake at 180C (350F) until the breadcrumbs are golden brown.
Serve hot.
Other species may be used in the same way as the S. officinale:
-S. loeselii: flixweed the orchid, of similar appearance, but equipped with longer pods rather divergent qu'engainantes.
-S. altissimum: The Tumble mustard, a plant that large and branched at maturity, breaks ground level to be carried away by the wind.
Edible part: young tender leaves as vegetables, use them before the flowers appear. Use in salads, to meet the sauces, soups and casseroles, it is mainly used in Britain.
A close relative called garlic mustard (Alliaria hedge mustard) has a strong smell of garlic and between more often used in sauces, as early as the Middle Ages, it was under a sauce to accompany meat and salted fish. In Wales, it is often eaten fried with bacon and herring, and sometimes as a salad. In Germany, where it is called sasskraut, it is often used in spring salads.
recipe egg peppery flixweed
to 250 ml / 1 cup of young leaves of hedge mustard, washed and chopped 6 eggs
hard
finely chopped 45 ml / 3 tbsp to mayonnaise
30 ml / 2 tsp chopped olives, chopped
15 ml / 1 tsp chopped green onion, minced
30 ml / 2 tsp tablespoons butter or margarine
Salt and pepper to taste Dash of paprika
Mix all ingredients with a fork, season and garnish sandwiches or crackers.
Recipe Chop Suey flixweed: Makes 4 to 6 servings
30 ml / 2 tsp tablespoon vegetable oil
250 ml / 1 cup of cooked pork or veal, cut into small pieces
2 onions, sliced
500 ml / 2 cups of young leaves of hedge mustard,
washed and chopped 250 ml / 1 cup celery, sliced
250 ml / 1 cup fresh mushrooms, sliced
250 ml / 1 cup beef stock or chicken
125 ml / ½ cup uncooked rice Salt and pepper
taste Heat oil in a heavy pan.
Add meat and onion and let them brown. Add
leaves hedge mustard, celery and mushrooms and cook 5 minutes.
Add broth and uncooked rice, and season.
Cover and simmer until rice is cooked (25 to 30 minutes).
Serve hot.
Casserole Recipe Atlantic cod : Makes 4 servings
125 ml / ½ cup cracker crumbs
5 ml / 1 tsp unsalted butter, softened (first number)
45 ml / 3 tbsp unsalted butter (second amount)
45 ml / 3 tbsp of flour
250 ml / 1 cup milk
250 ml / 1 cup cheddar cheese, grated
Salt and pepper to taste
500 ml / 2 cups of cooked cod, flaked and stripped of its edges
250 ml / 1 cup young leaves of hedge mustard, washed and chopped
Add butter (first amount) to the bread crumbs and set aside.
Melt butter (second amount) in a saucepan and mix in flour, stirring constantly for 3 minutes.
Add milk gradually and cook, stirring until thickened.
Remove from heat.
Add the cheese and seasoning, then stir until cheese is melted.
Book.
Arrange fish in a greased casserole and cover with sheets of hedge mustard.
Pour sauce over all and top with buttered bread crumbs.
Bake at 180C (350F) until the breadcrumbs are golden brown.
Serve hot.
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