|Yellow flowers are mustard|
Pinkish ones are red clover
Mustard belongs to the brassica family, along with broccoli, radish and cabbage. The older leaves are prickly, but the young ones add a spicy kick to salads and soups or may be steamed and chopped like spinach in lasagna and quiche. The delicate yellow flowers are edible too and, bearing a similar flavor to broccoli sprouts, are decoratively sprinkled over food or tucked into sandwiches. Its seeds can also be collected and sprouted in the summer when the pods are dry.
I've heard all kinds of uses for red clover, from fighting cancer and balancing hormones to clearing congestion and reducing the risk of heart attack and stroke. At any rate, if you live in northern Israel you don't have to buy expensive bottles of the herbal capsules because it grows wild and makes a wonderful tea.
|Coaxing life from the rocky, clay soil|
The frost and hail storms destroyed many of the wild plants in my yard. I was relieved to see that my spinach, though slightly yellowed from the frost, was hanging in there. It's a very hardy vegetable, tolerating cold much better than the heat of summer when it simply bolts. We've enjoyed so many salads from our greens, which are high in calcium and iron.
|An island of life in|
a sea of desolation
|Thyme doesn't need seeds to propagate.|
Just halfway bury a few shoots and they'll sprout new roots.
Dig up carefully, detaching from the "mother" plant
with sharp, clean scissors, and replant elsewhere.