PLANT NAME: Mustard (Herb Mustard Greens)
PLANT NAME: Mustard (Herb Mustard Greens)
COMMON NAMES
Mustard greens, leaf mustard, Indian mustard, brown mustard, Chinese mustard.
BOTANICAL NAME
Brassica juncea (and other Brassica species)
IDENTIFICATION
A fast-growing annual plant with large, broad, deeply lobed or frilly leaves that can range from bright green to deep purple. It produces clusters of small, four-petaled yellow flowers typical of the Brassicaceae family.
IDENTIFICATION IMAGE
PARTS TRADITIONALLY USED
Leaves, stems, seeds.
CULINARY USES
Mustard greens possess a sharp, peppery, and slightly bitter flavor, often compared to horseradish. They are widely used in Asian, African, and Southern US cuisines. Can be eaten raw in salads when young, or sautéed, braised, or boiled to mellow the sharpness. The seeds are used whole, ground into spice, or prepared into mustard condiments.
TRADITIONAL USES
Mustard seeds and greens have been used to stimulate digestion and circulation. Mustard plasters (made from crushed seeds) were traditionally applied to the chest for congestion. Nutritional profile includes high levels of Vitamins A, C, K, and folate.
GROWING / HARVESTING
Prefers cool weather; usually grown in spring or fall. Tends to bolt (flower and go to seed) quickly in hot weather. Harvest leaves continuously by cutting the outer leaves, or harvest the entire plant. Leaves become spicier as the plant matures.
SAFETY / CAUTION
Consuming very large amounts of raw mustard greens can affect thyroid function due to goitrogens, though this is rare in normal culinary amounts. Always consult your doctor before using herbs or strong medicinal preparations for health purposes. Products are not intended to diagnose, treat, cure, or prevent any disease.