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Mustard greens have a tangy, peppery flavor and are available in the produce section. They are nutritionally valuable and can be eaten raw or cooked. They have been used in cooking for thousands of years and can be grown easily indoors or outdoors.
Mustard greens are the leaves of the Brassica juncea plant, a plant in the same genus as the plants that produce notoriously spicy seeds that are ground into mustard, a very popular condiment. Greens have that same tangy, peppery, surprising flavor that people associate with mustard. They can be eaten both raw and cooked, depending on the cultivar, and are usually available in the produce section of markets. You can also grow mustard indoors if you want to build up a constant supply; they will thrive in almost any climate as long as there is at least one month of reasonably good weather.
There are numerous cultivars of Brassica juncea. As a general rule, these cultivars share the character of having large, flavorful leaves that can range in color from dark to light green. The leaves can be smooth or wrinkled, with crinkled or lobed edges, and the plant can also have thick stems. Like other plants in the mustard family, mustard greens also have a striking flavor that makes them quite distinctive on the plate.
Humans have been using these vegetables in cooking for thousands of years all over the world. Archaeological evidence shows that the Egyptians marinated them, the Greeks ate them in salads, and the Chinese added them to soups and stir-fries. Mustard greens are part of the traditional cuisine of many regions of the world, including the American South, where they are commonly mixed with milder greens.
Like other brassicas, mustard greens are quite nutritionally valuable. They have a number of essential vitamins and minerals that are an excellent supplement to the diet, especially in the winter months when other sources of greens and roughage are hard to come by. The hardiness allows them to thrive after many other plants die, and they can be used in a variety of ways so they don’t get bored.
Growing mustard is pretty easy. They can be sown in spring or late fall and will generally start producing usable greens within about thirty days. Many gardeners like to stagger their plantings to ensure a stable source in summer; if you live in a region with very hot summers, mustard greens may not thrive during the peak heat, but once the heat passes, you can plant again for a fall harvest.
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