Page 133 - The Lost Ways

mustard plants growing along fence lines, in the cracks of old sidewalks, and in every nook
and cranny that gets sunlight.

One thing is for sure: If your prepping only includes bland, tasteless foods, it’s your own
fault. Mustard is easy to identify and easier still to eat. The young leaves can be harvested
and added to salad greens.

The older growth boils up especially well with an onion and some bacon. You can even
eat the flowering blooms, although they can be a little strong. Still, a sprinkle of little

yellow flowers makes any dish look especially nice, and the flavor will liven up those
milder greens.

Harvest mustard seeds whenever you come across them. You’ll have to thresh them to
remove the winnow from the chaff, but once you do, you can dry them and store them
for flavoring winter dishes.

For prepared mustard: Just grind the seeds, and set them aside. Then lightly brown an

equal amount of flour. Mix these together, wet it with a little vinegar, and you have
mustard spread akin to the kind you buy in the store.

Peppergrass (Lapidium Virginicum)

Annual or biennial herb; harvest spring through fall

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