MUSTARD GREENS.

Taihape Daily Times, 22 April 1919, Page 3

MUSTARD GREENS.

Most people only know mustard in its seedling form when it, is associated with cress i n 10 well-known salad. In America the • plant is comomnly "Town for the sake of its larger foliage which when cooked, in the right manner is one of the most delicious greens It is rather strange that mustard is not cultivated for this purpose In' New Zealand, seeing that excellent greenstuff can be produced in a remarkably short time. Mustard seed will germinate at any season of the year,,providing there is no frost as the' plant is very hardy. When growing for greens the sowing should only be about half as thick as that which is made if ike seedlings are to" be used. The mustard is in its best condition for cooking just when the flower-bnds arc beginning to be formed. After blossoming, the foliage is more tough and strong in flavour.

In preparing the greens for table, care in cooking is. needed to get; them in perfection Get them fresh from the garden and wash thoroughly. Have a pan tilled with boiling water into which salt has beeii mixed in the proportion of a t'easpoonful to one gallon. Throw the greens in and keep boiling violently for from six to ten minutes Keep away the lid of the pan so as to ensure a good colour, and drain the greens well before serving Mustard greens have a delightful piquant flavour that is wanting in any of the cabbages.