Mustard plants

Young leaves - cooked. A bitter flavour. Eaten as greens in the spring, they are said to have a salty flavour. The seedpods make an interesting mustard-flavoured nibble. Seed - raw or cooked. Used as a piñole. The seed has a mustard flavour and can be used to flavour soups or as a condiment with corn. The seed can also ground into a powder, mixed with cornmeal and used to make bread, or as a thickening for soups etc. In Mexico the seeds are made into a refreshing drink with lime juice, claret and syrup. The seeds are said to taste somewhat like black mustard and were utilized as food by Native American peoples such as the Navajo. Diuretic, expectorant, poultice. The ground up seeds have been used in the treatment of stomach complaints. A poultice of the plant has been used to ease the pain of toothache. An infusion of the leaves has been used as a wash on sores. Source: https://pfaf.org/