As a plant geek, I declare those to be radish leaves! Raphanus sativus. Grows along the roadside in California, and it’s easy to spot due to the light purple four-petaled flower, usually with a stippling of white and black in each petal. The leaves definitely have the sulphuric bite of radish, and notably the prickly hairs. Good find!
That looks great! And is absolutely healthy too! Thank you for this video. I bought some today...they looked very fresh & inviting. I am almost done chopping it all and will cook it in a few minutes your way to eat with rice. Yummm!
Wow, my mouth is actually watering looking at your finished dish. As I age I’m finding my tastebuds have opened up to more adventurous dishes. I tend to put a lot of greens in smoothies. Thanks for sharing your plant knowledge with us. 👍❤️😊
Radish, mustard, and turnip all blend into each other in the garden really well. When all the brassicas went to seed, we could tell them apart by the colors of their flowers, even the rutabaga and kale had different intensities of yellow. Arugula has a very distinctive color flower, and we have three colors of radish flowers, including bright pink from two of the radish cultivars, which we're cross pollinating into a super ten-plant hybrid.
Host I Never Try This Before But It Looking So Healthy and Delicious I Am Going To Try your Recipe I Am Watching from South Florida USA I am New Here I Was Watching A A RU-vid and I See You Come Up I Give You Full Support God Blessed you and your family's
I was given Ethiopian mustard aka texsel greens seeds so I planted them out. It has a much milder taste than other types of mustard. I live in a warm climate and they did well in the summer and they continue to produce. They don't need much cooking and the younger leaves can be eaten raw. I have some radishes ready to harvest soon and the leaves look healthy and attractive so I may just cook them up like you did with the mustard in this video.
Awesome video thank you. I use my wild mustard greens mainly for pesto. I make a pesto with the greens, flowers and immature seed pods, olive oil, lemon juice, garlic , salt and cashew nuts or flaxseeds. Pine nuts would work as well but they're super expensive where I live and even the flaxseed works wonderfully. Could also add parmesan cheese but I don't because I try and avoid dairy. You also get a smooth leafed wild mustard without the spiny leaves. Has a slight bitterness but that mellows with cooking and also mellows in pesto on if left overnight. Personally like my slightly bitter greens because they're so healthy for you and I like the taste. The bitterness is only about the level of olives.
@@maritimegardening4887 your welcome we get a wintercrest i believe its a close mustard relative we eat the flowers before they open Kinda spicy but nice cooked with other veggies
Hello Greg, mm’mm! All of the sudden I’m craving spinach.☺️ I guess because I’ve never had these and the finished dish looked like spinach, delicious.😉
I grow red and green mustard greens and they are LIKE HORSERADISH>>>OHHH I love the spice. Are your like mine/ Been waiting to watch so it's cut and come again time. Cook-on-man.
Do you grow kohlrabi? I use the less huge leaves of these as greens. They taste better than the bulb IMO. Kohlrabi soup is really good. Tastes different than the other brassicas.
