Inventory, 24 ct : 21.85
This item was last sold on : 12/10/23
Mustard greens have broad, wavy frilled leaves with longitudinal veins and a deep green color. The upright leaves are supported by coarse stems that can be quite fibrous when fully mature. Smaller leaves are considerably tenderer, while larger Mustard greens require cooking. They have a succulent yet crunchy texture and a robust flavor reminiscent of pepper and horseradish.
Mustard greens may be found year-round with peak season fall through spring.
Mustard greens are also commonly referred to as Indian mustard, Chinese mustard, or leaf mustard, and botanically classified as Brassica juncea. It is a generic name that is applied to many different varieties, including white, green and red varieties. Mustard greens are of this genus should not be confused with those of the the Sinapis alba species, a completely different genus of mustard plants that is responsible for seed production used in making the eponymous condiment.
Mustard greens contain compounds which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties.
Mustard greens can be used in both cooked and raw preparations, depending upon their maturity. They are commonly implemented as a salad green, pot herb or braising green. Mustard greens pair well with rich meats such as pork, lamb and sausages, creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars, especially apple cider and rice, nuts like pistachios and hazelnuts, herbs and spices including cumin, cilantro, dill, garlic, fennel and coriander. The seeds of the mustard plant can be sprouted and eaten raw or dried and used as a spice or in pickling brine, and of course, to make the eponymous condiment.
Mustard plants contain volatile oils which have strong antimicrobial (bacteria and fungi) properties. These properties make mustard greens a choice cover crop to plant as an organic pesticide for weeds and soil born-pathogens.
Mustard greens are native to India. The first varietal differentiation of mustard greens was cultivated in China near Sichuan. Mustard greens have been naturalized throughout the northern hemisphere from Japan to Europe to South and North America. Though very tolerable of a variety of climate and soil conditions, Mustard greens prefer rich organic nutrient-dense soils, full sun and cool temperatures for efficient and fast growth.
Restaurants currently purchasing this product as an ingredient for their menu.
|Kingfisher||San Diego CA||619-861-8074|
|Azuki Sushi Lounge||San Diego CA||619-238-4760|
|Deeply Nourished||San Diego CA||808-489-7366|
|The Guild Bar||San Diego CA||619-573-0289|
|Copper Kings||San Marcos CA||323-810-1662|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|La Costa Glen South||Carlsbad CA||760-704-1000|
|University Club||San Diego CA||619-234-5200|
|Green Acres Campus||San Diego CA||858-450-9907|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|Seneca||San Diego CA||619-588-2411|
|Royal Polaris Sportfishing||San Diego CA||619-226-8030|
|Wormwood||San Diego CA||619-573-0289|
|Monarch||Del Mar CA||619-308-6500|
|Urban Kitchen Catering||San Diego CA||619-276-8803|
|Qero||Encinitas CA||Chris 702-334-8845|
|The Guild Kitchen||San Diego CA||619-573-0289|
|The Glen at Scripps Ranch||San Diego CA||858-444-8500|
Recipes that include Mustard Greens. One is easiest, three is harder.
|Beyond Kimchee||Baked Sweet Potatoes with Mustard Greens, Leeks, White Beans & Cilantro Tahini|
|The New York Times||Quick Steamed Flounder With Ginger-Garlic Mustard Greens|
|Three Many Cooks||Braised Mustard Greens with Proscuitto|