Mustard greens are available year-round.
Mustard greens, scientifically classified as Brassica juncea, are in the Brassicaceae family along with kale, cabbage and collards. It is one of the oldest recorded vegetables being known for its presence in the ancient Greek and Roman empires. There are many varieties of mustard greens from mizuna to tatsoi to purple frill and Osaka Purple.
Fresh Mustard greens should be stored unwashed in a plastic bag in the refrigerator where they will keep for 5-7 days. The leaves may also be frozen or dried for longer storage. Dried mustard powder can be stored at room temperature for up to a year if sealed tightly.
Mustard greens are often used in Asian cuisine, especially Sichuan cooking. They can be stir-fried, cooked with pork, added to soups and stews or steamed. Mustard greens also make a great addition to salads along with other bitter greens like arugula and dandelion.
Mustard greens are an excellent source of beta-carotene, calcium, vitamin C and K as well as dietary fiber. They are also high in cancer fighting glucosinolates which are responsible for their pungent flavor. A half cup serving provides 25 calories and 3 grams protein.
Mustard greens may also be referred to as Indian mustard, Chinese mustard or green mustard cabbage.