"From the Halls of Montezuma to the shores of Lake Hodges" a fiery battle wages on unbeknownst to most Del Dios residents living close to this active battlefield in Escondido, California.
A local Del Dios war correspondent reports this from the front:
Mustard plant reduction is part of the program to remove invasive, non native plants and restore the natural environment and habitat. Appreciative individuals are welcome to participate in this battle effort.
Please check out the Del Dios Habitat Protection League's web site to become more informed and to hopefully enlist or volunteer to join these valiant residents and conscripts.
A little bit of declassified intel on the enemy forces:
The Good about Lake Hodges mustard.
You can eat it! The wild yellowy stuff growing all over the place is wild mustard. The very early leaves of the plant, well before the flower blooms, is the tasty stuff. Once the buds have opened, well, it’s not so great. On the baby plant you can just nip off the whole stem, as long as the growing tip is closed tight. That does mean that you have to teach yourself what the plant looks like in its just-sprouted form. Then boil ’em, make salad, suit yourself. BTW, our wild mustard bears no relation to anything in a bottle labeled “mustard.” You can put your mustard leaves on a bratwurst, but you’ll be disappointed. Apparently the Greeks enjoy wild mustard. And the Italians like to throw a few dandelions in their mustard greens just to mix things up.
Here is a San Diegan who has a nice recipe to share:
“MUSTARD FLOWER MUSTARD” RECIPE:
3 cloves raw garlic
1 tablespoon turmeric (for flavor, color, health)
1 tablespoon coriander powder with cumin in it 1 to 1 ratio
1 tablespoon Kosher salt
6-8 tablespoons of water
2 tablespoons of white wine vinegar
3 huge handfuls of fresh picked mustard flowers
(click on link above for explicit directions and photos)
Wild mustard is an alternative host for a number of pests including insects, nematodes, fungi, viruses and bacteria that cause damage to cultivated crops, especially members of the Brassicaceae (Cruciferae) family. Important crop members include broccoli, cauliflower, Brussel sprouts, and cabbage.
Wild mustard also has beneficial aspects. Flowers of wild mustard are a prime source of pollen and nectar, making them a desirable site for pollinating insects. In Europe, wild mustard is used as a leafy vegetable, and oil from seeds is used for making soap, cooking and as a lubricant.
The Bad news is that this is voracious invasive and non native weed.
One of the best websites on Lake Hodges mustard is here.
May the best species win!
Mustard plant reduction is part of the program to remove invasive, non native plants and restore the natural environment and habitat. Appreciative individuals are welcome to participate in this battle effort.
Please check out the Del Dios Habitat Protection League's web site to become more informed and to hopefully enlist or volunteer to join these valiant residents and conscripts.
A little bit of declassified intel on the enemy forces:
The Good about Lake Hodges mustard.
You can eat it! The wild yellowy stuff growing all over the place is wild mustard. The very early leaves of the plant, well before the flower blooms, is the tasty stuff. Once the buds have opened, well, it’s not so great. On the baby plant you can just nip off the whole stem, as long as the growing tip is closed tight. That does mean that you have to teach yourself what the plant looks like in its just-sprouted form. Then boil ’em, make salad, suit yourself. BTW, our wild mustard bears no relation to anything in a bottle labeled “mustard.” You can put your mustard leaves on a bratwurst, but you’ll be disappointed. Apparently the Greeks enjoy wild mustard. And the Italians like to throw a few dandelions in their mustard greens just to mix things up.
Here is a San Diegan who has a nice recipe to share:
“MUSTARD FLOWER MUSTARD” RECIPE:
3 cloves raw garlic
1 tablespoon turmeric (for flavor, color, health)
1 tablespoon coriander powder with cumin in it 1 to 1 ratio
1 tablespoon Kosher salt
6-8 tablespoons of water
2 tablespoons of white wine vinegar
3 huge handfuls of fresh picked mustard flowers
(click on link above for explicit directions and photos)
Wild mustard is an alternative host for a number of pests including insects, nematodes, fungi, viruses and bacteria that cause damage to cultivated crops, especially members of the Brassicaceae (Cruciferae) family. Important crop members include broccoli, cauliflower, Brussel sprouts, and cabbage.
Wild mustard also has beneficial aspects. Flowers of wild mustard are a prime source of pollen and nectar, making them a desirable site for pollinating insects. In Europe, wild mustard is used as a leafy vegetable, and oil from seeds is used for making soap, cooking and as a lubricant.
The Bad news is that this is voracious invasive and non native weed.
One of the best websites on Lake Hodges mustard is here.
May the best species win!
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