Page 36 - The Forager’s Guide to Wild Foods

Asian Mustard, Brassica

tournefortii (BRASSICACEAE)

ASIAN MUSTARD or Sahara Mustard is similar to other
mustards but with paler flowers. An invasive species, it
adapts easily to desert conditions and grows up to 40
Zeynel Cebeci, CC-BY-SA-4.0
inches (100cm) tall. It is found in California, Nevada, Ar-
izona, New Mexico, and Texas.
FLOWER: Flowering from January to June, the flower
spike typically has 6-20 flowers. Flowers are dull yellow
and about ½ an inch (1.3 cm) across. These elongate to
make seed pods 1 ½ inch (3.5 cm) to 2 ½ inch (6.5 cm)
long, containing a single row of 7 to 15 seeds.

LEAF: Basal leaves are dramatically lush and green. They Let dry 2 to 3 weeks. Roll with a rolling pin or winnow
are deeply lobed with 8-14 lobes per leaf. Leaves are also by hand to remove seed pods. Place cleaned seed in
toothed and vary in length from 3 to 12 inches (7-30 cm). an airtight container. Seeds also produce an edible oil.
EDIBLE PARTS: seeds, leaves, shoots ASIAN MUSTARD CONDIMENT: Gather 2 cups of
HOW TO HARVEST AND EAT: Harvest by digging up seeds. Mix with yellow or brown mustard seed if you
the entire plant when young. Young leaves and shoots like. Place in a glass container and cover with vine-
can be trimmed and cooked to make a nice spicy green gar, red wine, or beer. Let soak for 48 hrs. Place in a
dish. Soak in a change of cold water to improve fla- blender with 2 tbsp. sugar, 1 tsp. salt, ½ tsp. pepper.
vor. Collect seeds by trimming or pinching seed pods Add vinegar, wine, or beer for desired consistency.
off the plants. Place in a paper sack or pillowcase. Blend on high until desired smoothness.

Asparagus, Asparagus

officinalis (ASPARAGACEAE)

ASPARAGUS, grows throughout the US and Canada.
It is an extremely deep-rooted herbaceous perennial,
with roots up to 18 ft. (5 m) deep. Unharvested spears
continue to grow into tall fern-like small “trees”, up to 6
ft. (2 m) tall, which die back to the ground each winter.
FLOWER: Flowers are unnoticeable, but there are both
male and female plants. Females form small bright red
(toxic) berries along its ferny branches, like little Christ-
mas ornaments.

LEAF: Fern-like leaves and branches.
EDIBLE PARTS: young spears of ½ inch (1 cm) diame- If the tips have started to unfurl or open up, the as-
ter or more, cut right at ground level paragus will be tough and less tasty. It may be better
KEY MEDICINAL USES: Tea made from leaves may help to leave these to grow into their fern-like stage. Rinse
digestive issues, cold and flu symptoms. spears and remove the tough bottom end. In a large
sauté pan, melt butter on medium-high heat, and toss
HOW TO HARVEST AND EAT: Asparagus is delicious
the spears in. Move the spears around until coated in
either raw, or cooked (can be steamed, sauteed, fried,
butter. They will turn deep dark green, usually in less
or roasted). A plot of precious wild asparagus can be
than 7 min. Serve on their own or as a side dish.
harvested for decades. In early spring, choose spears
that are at least ½ inch (12 mm) in diameter and un- WARNING: After the spear stage, asparagus is not
der 14 inches (35 cm) tall. Leave thinner spears, or edible and the red berries on the female plant are
spears that have begun to leaf out, to feed the root. toxic to humans.
SAUTÉED ASPARAGUS SPEARS: Collect young spears.

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