Red Frill Mustard
Estimated Inventory, bunch : 0
Description/Taste
Red Frill mustard distinguishes itself through its radiant, deeply serrated oak leaf-shaped violet leaves contrasted by thin wasabi green stems. Its texture is crunchy yet tender, and its flavor is robust and peppery. Red Frill mustard is one of the spiciest in the mustard green family. When left to mature, Red Frill produces edible flowers and eventually seeds. These seeds can be harvested, yet they are not the common seed used as dry mustard.
Seasons/Availability
Red Frill mustard greens are available fall through spring.
Current Facts
Red Frill mustard is a leafy green also commonly known as Ruby Streaks or Scarlet Frill. It is botanically classified as Brassica juncea, and a member of the Brassica family along with arugula, radishes and turnips. It is a perennial herbaceous cut-and-come again green grown primarily for fresh eating.
Nutritional Value
Red Frill mustard contains two important compounds, sinigrin and gluconasturtiian, which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties.
Applications
Red Frill mustard can be harvested as young as a micro green, or as a fully mature leaf suitable for a salad, sautéing, braising and pickling. Red Frill mustard is a familiar ingredient in Asian and South American cuisines as it lends itself to their naturally spicy and healthy recipes. Complimentary pairings include mushrooms, asparagus, hard cooked eggs, citrus, legumes, grilled and smoked white fish such as trout and sea bass, fried chicken, pork, chiles, olives and olive oil, brown butter, creamy sauces, young and aged cheeses such as ricotta and pecorino, pepitas, mint, cilantro, stone fruit and watermelon.
Ethnic/Cultural Info
As an important part of Chinese and Indian cuisines, Mustard greens are usually harvested when fully mature offering a bold robust flavor. While western cuisines prefer the mildly sweet flavor of baby mustard greens.
Geography/History
Mustard greens are native to the Himalayan region of India, and have grown in the wild as well as in cultivated gardens for over 5,000 years. Different mustard green varieties evolved out of China and Japan, Red Frill mustard is in fact, a Japanese heirloom mustard green. All mustard greens are sensitive to freezing and cannot survive at temperatures below 25°F, but thrive in the cool temperatures of spring and fall. Compared to common mustard greens, Red Frill's commercial exposure is limited; it can be found in Asian markets as well as farmers markets in Europe and North America.
Recipe Ideas
Recipes that include Red Frill Mustard. One
is easiest, three is harder.| Real Food Kosher |
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Red Frills Mustard Salsa Verde |
