Petite® Red Frill Mustard
Inventory, 4 oz : 12.00
This item was last sold on : 12/02/23
Petite® Red Frill Mustard is small in size, averaging 7-10 centimeters in length, and has long slender, deeply lobed, and ornately toothed leaves. The smooth leaves are deep green with purple and maroon accents, and there are prominent, dark purple veins branching across the surface. The leaves are connected to tender, wispy stems that are less fibrous than those of mature frill mustard. Petite® Red Frill Mustard is crisp and succulent with an herbaceous, nutty, and slightly sweet flavor and a robust, peppery bite.
Petite® Red Frill Mustard is available year-round.
Petite® Red Frill Mustard greens are a young edible version of the mature herb and are a part of a trademarked line of specialty greens grown by Fresh Origins Farm in San Diego, California. Designed to be slightly larger than microgreens, Petite® Red Frill Mustard is harvested 4-6 weeks after sowing and is grown primarily for fresh eating. It’s tender texture, and mild, peppery flavor is used by chefs to accent appetizers, main dishes, and salads.
Petite® Red Frill Mustard is high in folic acid, a good source of vitamins A and C, and contains antioxidants that have anti-inflammatory and natural detoxifying properties.
Petite® Red Frill Mustard greens are best suited for raw applications as the robust flavor, and delicate texture cannot withstand high heat. The peppery bite is best suited for savory dishes, and pairs well with meats such as pork, poultry, sausage, and fish, and Asian cuisine. The greens can also be used to add a flavorful burst in salads and act as a garnish atop sushi, sashimi, or miso soup. Petite® Red Frill Mustard greens pair well with cream, parmesan cheese, feta cheese, goat cheese, mozzarella, balsamic vinegar, lemon, scallion, chili peppers, tomato, olives, garlic, beets, fennel, pears, prosciutto, roast beef, tuna, shrimp, salmon, crab, ham, smoked meats, ginger, sesame, soy, rice wine vinegar, mirin, and miso. They will keep 7-10 days when stored unwashed, in a sealed container, and in the refrigerator.
Petite® Greens are increasing in popularity among chefs and home cooks for their ability to add unique flavors, textures, and color to dishes. Petite® Greens, such as Petite® Red Frill Mustard, are tender, flavorful, and are extremely easy to incorporate as they are most commonly used fresh with little preparation. The feathery, serrated leaves of the Petite® Red Frill Mustard are visually appealing and can add height and airy texture to appetizers, side dishes, and main dishes. These small additions provide an elevated sophistication and flavor.
Mustard greens are native to the Himalayan region of India and have grown in the wild and cultivated gardens for over 5,000 years. Red frill mustard is a Japanese heirloom variety and has limited commercial exposure compared to common mustard greens. Petite® Red Frill Mustard was created by Fresh Origins Farm in San Diego, California in the 1990s-2000s. Today Petite® Red Frill Mustard can be found through select partners of Fresh Origins, such as Specialty Produce, and are available across the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|Animae||San Diego CA||619-925-7908|
|Secret Sister||San Diego CA||619-281-0718|
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|The Cork and Craft||San Diego CA||858-618-2463|
|Javier Plascencia||Bonita CA||619-295-3172|
|La Jolla Country Club||San Diego CA||858-454-9601|
|Great Maple Hillcrest||San Diego CA||619-255-2282|
|Fairmont Grand Del Mar||San Diego CA||858-314-1975|
|Beaumont's||San Diego CA||858-459-0474|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|The Pearl Hotel||San Diego CA||877-732-7573|
|Sbicca Del Mar||Del Mar CA||619-417-2587|
|Kingfisher||San Diego CA||619-861-8074|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Coasterra||San Diego CA||619-814-1300|
Recipes that include Petite® Red Frill Mustard. One is easiest, three is harder.
|Dolly and Oatmeal||Carrot Gazpacho with Lemongrass|