Brassica juncea

Mustard greens are the leaves of the mustard plant. The leaves of mustard greens can have either a crumpled or flat texture and may have either toothed, scalloped, frilled or lacey edges. In addition to providing wonderfully nutritious greens, this plant also produces the acrid-tasting brown seeds that are used to make Dijon mustard.

Mizuna (Brassica juncea var. japonica) is a Japanese mustard green also known as Xiu Cai, Kyona, Japanese Mustard, Potherb Mustard, Japanese Greens and California Peppergrass. It dandelion-like jagged edge green leaves with a mild, sweet earthy flavor. It has been culitaved in Japan since ancient times, but most likely originated in China. Mizuna is often a part of our salad mixes.

In a 14th century Italian cookbook there are as many recipes for mustard greens as those for any other vegetable, yet mustard greens are virtually unknown in Italy today and are rarely used in the United States outside of ethnic cooking.

Mustard greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. Mustard greens are present in many different cuisines, ranging from Chinese to Southern American. Like turnip greens, they may have become an integral part of Southern cuisine during the times of slavery, serving as a substitute for the greens that were an essential part of Western African foodways. While India, Nepal, China and Japan are among the leading producers of mustard greens, a significant amount of mustard greens are grown in the United States as well.

Health Benefits
Mustard greens are an excellent source of both vitamins A and C and contain several other vitamins and minerals as well as fiber and protein. Being a member of the Brassica family along with broccoli, cabbage and Brussels sprouts, they also feature phytonutrients known as glucosinolates.

One of the unique features of mustard greens is that they are an excellent source of three notable antioxidants: vitamin E, vitamin C and vitamin A (through their concentration of beta-carotene). By providing antioxidant protection in both the water and fat-soluble areas of the body, mustard greens may offer great benefit to individuals with conditions ranging from asthma to heart disease to menopausal symptoms ...just to name a few.

The vitamin E supplied by mustard greens is instrumental to a host of different mechanisms that reduce the development of arteriosclerosis, including protecting LDL ("bad") cholesterol particles from oxidation and decreasing platelet clumping. In addition, mustard greens also feature concentrated amounts of other nutrients that can keep your heart healthy. Included among them are vitamin B6, folic acid and magnesium.

How to Store
Mustard greens should be stored in a plastic bag in the refrigerator. They should keep fresh for about three to four days.

Tips for Preparing Mustard Greens:
For basic mustard green preparation, wash the leaves as you would wash spinach. Cut along the stem and remove. Or, if you plan to cook the greens for a long time, such as when using them in soup, you can keep the leaves intact with their center stem.

Serving Ideas: