Overview
Hedge mustard (Sisymbrium officinale) is a flowering plant in the Brassicaceae family, native to Europe and North Africa. It grows as a weed along roadsides and in disturbed soil, and has naturalized in many temperate regions worldwide. The plant has a pungent, peppery flavor similar to other mustards, though it is botanically distinct from the Brassica genus that includes common mustard greens and seeds.
Origin and history
Hedge mustard is native to Europe and North Africa and has been documented as a wild edible for centuries. It spread globally as a weed of arable land and is now established in many temperate regions. Historically, it was used in folk medicine as a remedy for coughs and hoarseness, earning the common name “singer’s plant” in some European traditions [1].
Varieties and aliases
- Sisymbrium officinale (the most common species referred to as hedge mustard)
- Sisymbrium irio (London rocket, a separate species in the same genus, sometimes confused with hedge mustard)
- Also known as “singer’s plant” or “singer’s mustard” in English folk tradition
Culinary uses
Hedge mustard is foraged for its young leaves, which are eaten raw in salads or cooked like spinach. The leaves have a sharp, peppery bite that softens with cooking. The seed pods, when young and green, can be used as a mustard substitute. The seeds themselves can be ground and mixed with vinegar to make a condiment similar to prepared mustard. It pairs well with fatty meats, eggs, and root vegetables.
Notes for cooks
- Harvest young leaves before the plant flowers; older leaves become tough and excessively bitter.
- Hedge mustard can be substituted with arugula or watercress in recipes where a peppery green is needed.
- The seeds are tiny and can be ground in a mortar and pestle; they lose potency quickly after grinding.