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Wood sorrel flower. The leaves and flowers of wood sorrel, or Oxalis, taste like a sour apple and make for an excellent garnish on a salad. . . . . #growingintexas #sustainableagriculture #permaculture #bryantx #woodsorrel #oxalis

A post shared by Growing in Texas (@growingintexas) on Mar 7, 2019 at 10:47am PST

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Plant of the week - mustard greens (Brassica juncea subsp. integrifolia). Mustard greens are a subcategory of a larger group of plants known as the mustard family. This family also includes white mustard (which is used to make the yellow condiment) and oil seed mustard, or canola. The mustard “family” is not technically a family at all because they belong to the broader group of plants known as the brassicas, which includes a lot of the winter vegetables like broccoli, cabbage, cauliflower, turnips, radishes, and more. The greens are usually used for cooking or pickling and can range in flavor profiles from very mild to extremely spicy. The variety shown here is called Japanese Giant Red mustard. It has a mild flavor and nice big leaves, which makes it perfect for sautéed greens. We will be serving these greens at the restaurant this weekend alongside the delicious Texas Wagyu ribeye. . . . . #mustardgreens #japanesemustard #growingintexas #ronintx #bryantx #farmtotable #downtownbryan #sustainableagriculture

A post shared by Growing in Texas (@growingintexas) on Mar 6, 2019 at 6:52am PST

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