“WEB CLASS: Native Prairie Vegetables” has been added to your cart. View cart
$20.00
Description
There are so many wild mustards! Some have seeds you can turn into a flavorful condiment—like field pennycress (Thlaspi arvense), which makes a tasty honey mustard, or garlic mustard (Alliaria petiolata), which I prefer savory. Others have mild seeds that swell when soaked and can be used to make a chia-like beverage. In this class, we explore a variety of wild mustard seeds, and how to identify, harvest, clean, and prepare them for food. You’ll leave with practical tools to recognize and enjoy wild mustard seeds in different ways, no matter the species.
