Thursday, April 7, 2016
If You Can't Beat Them, Eat Them! Volume 3
Eat the Weeds:
"Don’t pick the big leaves at the bottom of the plant. They will be sandy and more likely to be bitter. Don’t make extra work for yourself by picking sandy greens. Simmer them in a covered pot for about an hour (until tender) in about 3/4 – 1 inch of seasoned water (salt, pepper, and if you like it, add bacon fat), stirring occasionally, and checking the water. When they are nearly done, remove the cover to reduce the liquid, which is known as “pot likker” or “pot liquor.” Pot likker is nutritious and it is used for sopping cornbread or making soup."
Although these instructions are not specific to blue mustard, I think that it would work out just fine.
Where I live, blue mustard grows in any available open space: along the roadside, in vacant lots, it will even make its way into your lawn if you let it!