Mustard Greens

What Is Mustard Green?

Mustard green is the edible leaf of the mustard plant (Brassica juncea); it belongs to the same brassica family as cabbage, cauliflower, and arugula. It has a distinctive, slightly bitter, sharp taste reminiscent of mustard.

Its young and tender leaves go into salads; its mature leaves are sautéed, added to soup, or pickled. It's a nourishing green especially loved in Asian and Black Sea cuisines.

Nutritional Values of Mustard Green

Mustard green contains approximately 27 kcal of energy per 100 grams, a good level of fiber, abundant vitamin C, and vitamin A; values are given approximately from a similar profile. It's a low-calorie, nutrient-dense brassica green.

What Are the Benefits of Mustard Green?

With its low calorie count, fiber, and vitamins C and A, mustard green can be considered part of a balanced diet. It's a light and nourishing green containing compounds specific to brassicas.

This information is general; mustard green is a food, not a substitute for medical treatment.

How to Choose Mustard Green?

Fresh mustard green is a vivid green, firm, crisp, unwilted green. Yellowed, wilted, or holey leaves have lost their freshness. Young leaves are softer and less sharp.

• Leaves should be vivid green and firm, not wilted
• Young leaves are softer and less sharp
• Yellowed, holey, or spotted leaves should be picked out

How to Store Mustard Green?

Mustard green is stored in the refrigerator, wrapped in a damp cloth or in a bag, for 3–4 days; using it fresh is preferable when possible. Storing it unwashed keeps it fresh longer.

Using Mustard Green in the Kitchen

Mustard green is most often sautéed with onion; it's also used in soups, pastry fillings, and pickles. Its young leaves add a sharp taste to salads when raw. Cooking softens its sharpness.

Sautéed Mustard Green

Chopped leaves are sautéed with onion and olive oil until they soften; flavored with garlic and a pinch of pepper flakes, their sharpness eases once cooked.

How Is Its Sharpness Reduced?

Briefly blanching it or sautéing it thoroughly with onion softens the leaf's mustardy sharpness; choosing young leaves also gives a milder taste.

Which Recipes Use Mustard Green?

Sautéed mustard green, greens soup, mustard green pickle, and mixed green salad are its best-known uses.

Frequently Asked Questions

Why is mustard green bitterish?

Sulfur compounds (glucosinolates) specific to brassicas give the leaf its sharp, bitterish, mustard-like taste; cooking reduces this sharpness.

Are mustard green and mustard the same plant?

Yes; table mustard is made from this plant's seeds, while mustard green is the edible leaf of the same plant.

Is mustard green eaten raw?

Young and tender leaves can be eaten raw in salads; mature-sharp leaves are consumed cooked.

Is mustard green used in place of spinach?

It can be used; however, it has a sharper taste than spinach, so it gives the dish a different character.

In which season is mustard green found?

It's a green that prefers cool weather; it's generally found fresh in autumn, winter, and early spring.