$20.00
Description
Did you know that many of the vegetables we eat–from kale to broccoli, arugula to collards–are in the Mustard family? There are many more edible mustards in the wild, and spring is the season to gather their abundant, fresh greens. This class is the first in a series. In this class we will learn how to recognize them as a group, and then how to identify and use garlic mustard (Alliaria petiolata), watercress (Nasturtium officinale), wintercress (Barbarea vulgaris), musk mustard (Chorispora tenella), and whitetop (Cardaria draba syn. Lepidium draba), followed by an overview of others you may see. Meet us online April 20, 2024 for the class, or view the replay later.
