Red Frill Mustard

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Description/Taste

Red Frill mustard is a leafy green vegetable with a deeply serrated oak leaf shape. It has frilly violet-purple leaves that contrast with its thin light green stems. These stems are thickest at the bottom and grow thinner as they reach the top of the leaf. The leaves' texture is crunchy yet tender. Red Frill mustard is known as one of the spiciest in the mustard green family. It has a robust and peppery flavor with a grassy finish. When left to mature, Red Frill produces edible flowers and seeds.

Seasons/Availability

Red Frill mustard is available year-round.

Current Facts

Red Frill mustard is botanically classified as Brassic juncea and belongs to the Brassica family along with arugula, radishes, and turnips. This variety may also be referred to as Ruby Streaks, Scarlet Frills, or Japanese Red Mustard. It is a perennial herbaceous green grown primarily for fresh eating. Red Frill mustard is native to Japan and closely related to a group of Japanese leafy greens called Mizuna. This group is also referred to as Water greens, Japanese mustard greens, and Spider mustard. There are many varieties of Mizuna greens including Komatsuna, Summer Fest, Kyona, and Waido. Red Frill mustard and all of these cultivars are known for their slightly spicy and peppery flavor that’s often included in assorted lettuce mixes sold in bags at the grocery store.

Nutritional Value

Red Frill mustard is a significant source of vitamins A and C that benefit eye and skin health, immune support, cell growth, collagen production, iron absorption, brain function, lowering blood pressure, and preventing free radical cell damage. It also provides the body with vitamin K that may improve wound healing, bone and cardiovascular health, inflammation reduction, and nerve function. The calcium in Red Frill mustard supports bone development, hormone production, blood clotting, fat metabolism, blood pressure regulation, and muscle and heart function. This variety also has iron that may improve oxygen transportation, energy production, cognitive function, hair and nail growth, and anemia prevention.

Applications

Red Frill mustard can be harvested as early as the microgreen stage for fresh consumption or sautéed, braised, steamed, or pickled. It pairs well in salads with milder green varieties like spinach and arugula. This variety can also be used for sandwiches, wraps, burgers, and flatbreads. It can serve as a garnish for meat dishes or may be blended into smoothies and green juices. Red Frill mustard is often tossed in last minute to stir-fries, soups, and stews. It's also frequently grilled with olive oil and herbs. Complimentary pairings include mushrooms, asparagus, hard-boiled eggs, citrus, legumes, trout, sea bass, fried chicken, pork, chiles, olives, brown butter, creamy sauces, ricotta and pecorino cheese, pepitas, mint, cilantro, stone fruit, and watermelon. Red Frill mustard should be stored in the refrigerator where it will last about 7 to 10 days.

Ethnic/Cultural Info

Mustard was first introduced into Japan from China in the 9th century. This plant was highly valued for its seeds that were converted into a dressing known as karashi. Similar to Western varieties of mustard condiments, karashi was made by kneading the powdered seeds with water until they become creamy and paste-like. It was used similarly to wasabi in Japanese cuisine, often served on top of a traditional soup dish called oden. This hot pot dish is made with kelp, bonito flakes, boiled eggs, potatoes, and radishes. Mustard dressings are also used on top of menchi katsu, a meat cutlet dish that’s formed into a circle and fried in a batter that's served alongside chopped onions.

Geography/History

Red Frill mustard descends from a frilly species of greens that are native to the Himalayan region of India. All mustard varieties are cool-season crops that prefer shorter days, full sun, and cooler soil for fast growth. Red Frill is a cultivated variety that’s bred on commercial farms and in home gardens. Mustard greens traveled from their native Himalayan regions to China and then Japan in the 9th century. Since then, Japan has developed many varieties of mustard that are used for their seeds and leafy greens. Cultivars like Red Frill mustard were eventually developed and slowly started being integrated into the Japanese culinary world. Compared to common mustard greens, Red Frill's commercial exposure is limited. Outside of its native Japan, this variety can be sourced from Asian markets and farmers’ markets in Europe and North America.