Legend has it that when the Padres were lengthening their notable Mission Trail through California, they planted mustard seed along the route. By the time they returned, the way was conspicuously marked with this hardy annual which now flourishes wild in nearly every part of the temperate zone.
Today young tender mustard leaves are more often used to add vitamins and character to scrambled eggs. For enough for two, lightly beat 4 eggs and 4 tablespoons light cream with 1/4 teaspoon of salt and a dash of freshly ground black pepper. Add a cup of shredded mustard (Brassica) leaves.
Heat 2 tablespoons of butter in a frypan, just hot enough to make a few drops of water hiss. Pour in the mustard and egg mixture and cook slowly, stirring occasionally. Remove when almost set, but still moist, and see if you donít agree that this has a place in the most complex and refined cuisine.