A large plant can yield tens of thousands of seeds but other varieties have been chosen for use by the makers of mustard.
|Common Names||Wild Mustard, Charlock, Field Mustard|
|Scientific Name||Sinapis arvensis|
The leaves look very different from the young to the mature plant and also look different where they are on the individual plant. The lower leaves have a stem, the upper leaves are joined directly to the main stem but all the leaves have hairs on them, are mainly lobed and have serrated edges.
Like all the Brassicas, Charlock has cruciforme flowers (four petals in a cross) that are yellow and grow in clusters on the ends of the branching flower stems.
Tall and erect or can be very branched and lower, sometimes with purple colouring at the leaf and branch nodes.
Field edges, roadsides, gardens, waste ground and cultivated ground usually in sunny places.
Other Brassicas, mainly mustards and rape.
Can look a little like Ragwort, pictured, but the smell of mustard should keep you safe.
When crushed the leaves smell strongly of mustard.
The younger leaves can be added to salads, the older leaves cooked as a green.
The flowers can be added to salads.
The seeds when dried and ground can be mixed with water or vinegar to make a good mustard or sprouted for a healthy salad..
Mustard is good for stimulating the appetite.
Said to be good for the treatment of melancholy or depression.
White flowered wild mustard
Can I eat them, the leaves and the flowers? It just appeared in my garden.
This plant is also common in North Texas. I have found that the leaves must be cooked for a long time, like Collard Greens, or they will clean out your innards. It’s good if you want a ‘cleanse’ but not if you’ve got somewhere to go after consuming.