A Family Builds a Homestead in the Rain

Roasted Wild Mustard Buds

As the hillsides flare yellow with mustard flowers, we enjoy the delicious wild bounty of the season in numerous dishes. We saute the leaves with onions and dock. We eat the blossoms fresh and enjoy salad after salad of nutrient-rich wild greens.

Most delicious of all, though, we roast the flower heads with olive oil, salt, and pepper.

Just as the buds are about to open or even after a blossom or two has unfurled, the flower heads resemble their near cousin, broccoli. The flavor is like other brassicas with a bit of extra spice, though roasting coaxes out a mellow savoriness. It’s a quick, easy, and spectacularly tasty dish.

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I collect the top several inches of tender stem, picking off the larger leaves to add to a salad or saute. I toss the buds with extra virgin olive oil and plenty of salt and fresh-ground black pepper and spread them out evenly on a baking sheet. They roast in a 450-degree oven for about five to seven minutes, until the leaves have crisped up and darkened a bit, and the stems are just barely tender.

Served with mashed potatoes, these give my very favorite standard veggies a run for their money.

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2 Comments

  1. February 17, 2015    

    I wouldn’t even know where to find wild mustard buds but the sound delicious – especially roasted and paired with mashed potatoes. Yum!

    • February 17, 2015    

      On the west coast, they are everywhere! We also cook broccoli this way– just give it a couple extra minutes to cook. 🙂

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I'm Kelly. Writer, crafter, forager, country winemaker, cook. Mama of an awesome toddler and married to my best friend. We recently returned to the Pacific Northwest, where we're setting out to grow, make, and learn as much as we can as the future unfolds.

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