I had to share this. Got some mustard seed from a store that sell herbs and
spices and everything else. I went for the yellow coloured mustard seed
which they call white mustard doesn't go feral like the black mustard. I
planted the seed in WA's grey sand which I spruked up with some aged chicken
poo a couple of weeks before. Result is a stand of mustard greens 3ft high.

So I am picking the leaves off young and old then taking out the central
vein. I am then left with nice green leaves. Cooking this is a breeze. In
medium sized saucepan put in a glug of oil when it is hot add a teaspoon of
mustard seeds and half a teaspoon of tumeric powder. When the mustard seeds
begin to pop add all the mustard leaves and a splash of water. Throw on the
lid and shake if over the burner for less than a minute. Result is a great
tasting spinach.

I am told though that when mustard flowers it becomes bitter. Bonus is no
sand on the leaves which is known to happen with English Spinach. The leaves
produced for a small space far outweighs anythinything else. Downside is
then when the leaves wilt you are not left with much so you need a good
handful per person.