Blue mustard (chorispora)

Chorispora tenella

leaf

Leaves of an early-season wild mustard, eaten raw or cooked.

Origin

Northern Turkey (Ordu)

Where to find it

In fields, on banks and vacant lots in Turkey and Iran, at the very start of spring; it has naturalized in the American West.

Season (United States)

all year round

Preparation

The young leaves are rinsed; they are eaten raw in salads for their bite, or cooked for two to three minutes, which softens it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Pungent glucosinolates · Chlorophyll

Did you know?

Its mauve flowers earn it the English name blue mustard.