Mustard Green

**Mustard Greens** (*Brassica juncea*), also known as brown mustard, Indian mustard, or Chinese mustard, are a popular leafy green vegetable known for their pungent, peppery flavor. ### Key Characteristics * **Botanical Family:** They belong to the *Brassica* family, making them a cruciferous vegetable like kale, collard greens, broccoli, and cabbage. * **Appearance:** * **Leaves:** They can vary widely depending on the variety, ranging from large and broad with flat edges (like 'Florida Broadleaf') to frilly and curly (like 'Southern Giant Curled' or 'Green Wave'). Colors are typically bright green, dark green, or red-tinged. * **Texture:** The leaves are generally crisp when raw and wilt down significantly when cooked. * **Flavor Profile:** Mustard greens are famous for their **spicy, peppery, or slightly bitter taste**, often likened to arugula or a mild horseradish. * **Mellowing the Flavor:** The strong flavor becomes much milder and slightly sweeter when the greens are boiled, braised, or sautéed. * **Raw Use:** Younger, smaller leaves are best suited for eating raw in salads for a peppery "kick." * **Culinary Use:** They are a staple in Southern US cuisine (often braised with smoked meats), as well as various Chinese, Indian, and Japanese dishes. They can be boiled, steamed, stir-fried, or added to soups and stews. ### Nutritional Highlights Mustard greens are highly nutritious, being an excellent source of: * **Vitamin K:** Crucial for bone health and blood clotting. * **Vitamin C:** An important antioxidant for the immune system. * **Vitamin A:** Important for vision and skin health. * **Antioxidants:** Rich in compounds like flavonoids, beta carotene, lutein, and zeaxanthin.