At first I thought it was kin to mustard, but then I got to searching
and it kind of looks like this: Broom Snakeweed
I'm pretty sure that plant isn't poke salad.
Have you ever eaten it cooked? My grandma used to cook it for us all the
time and taught me how. You pull the leaves off the plant .. medium to
smaller leaves are more tender, and then you boil them like you would
spinach leaves 'til they are tender. After that you drain the boiled leaves
and squeeze all the water out of the leaves you can get to come out of them.
Next you add some oil to a frying pan, and break up the boiled leaves into
the hot grease. Break 2 or 3 fresh eggs over the poke in the hot grease and
stir fry the eggs with the poke. Add a bit of salt to taste while it's
Oh oh .... mustard weeds may be protected ... oh my God!
BTW, I hope I'm allowed to "take" *this* California animal
I just caught in the house moments ago, while reaching for
a level to hang a mirror for the wife:
I need better spider-catching tools than this plastic container:
Now she is destined for transportation into my ravine, along
with all the other spiders, snakes, and mustard-gas flowers:
I got one of these years ago:
I just used it again a few days ago. I generally close the bottom
part manually, slowly, so as not to squish the spider as would
probably happen if I let gravity close it.
On Tue, 25 Jun 2013 05:17:50 -0500, The Daring Dufas wrote:
The only problem I've had with the glass jars is that the
last big fat (or so I had thought) black widow spider
suddenly had babies! Hundreds of 'em.
Next time, I'm not keeping her in the jar for more than
a day or two before I relocate her.
thank you, but i already have my own set of these, along with brown
recluse spiders, so need no more. what i also have a lot of and
encourage are funnel spiders and tarantulas, but not indoors.
On Sun, 23 Jun 2013 16:01:07 -0700, David E. Ross wrote:
This description seems apropos:
Clearly there are yellow flowers atop a stem.
I'll look in the morning to see if they're in groups of 4 petals.
And, I'll look closer to see if they're not veined.
I didn't see any broccoli-like florets; but the leaves did radiate in a rosette.
Apparently I can cook and eat the leaves, and I can make a mustard spread
out of the flower petals.
According to this article, it was brought to the Americas in the 1700s:
Apparently all parts of the plant are edible.
This article points out that the hairs on the stem make it "wild mustard":
I'll look for 4 long stamens and 2 short stamens and 1 pistil on the flowers:
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