When is it seasonal? Cooler seasons (spring, fall)
- There are many varieties of mustards ranging from flat leads, to textured and frizzled leaves. Most mustards green, but some have a purple color too!
- Mustards have a mustardy-bite (yes, hence the name). Some varieties like mizuna, have a mild mustard taste, where some are a more pronounced mustard and bitter taste.
- This post displays different mustard varieties well!
Nutrition: High in vitamin K, Vitamin C, calcium, and fiber. Generally referred to as in the “dark leafy green” family and everyone can use more leafy greens in their diet!
- Mild mustard greens, like mizuna, can be eaten raw in a salad mix.
- Most other varieties, need to be cooked to mellow their mustardy and peppery flavor a bit. Saute them with fat (olive oil, sesame oil, bacon grease), salt (plain old salt, soy sauce, anchovies), some acid (lemon, vinegar, wine) and maybe a touch of sweetness (honey, maple syrup) if it needs it! Mustards that are more tough and have a strong mustardy-bitter taste, will benefit from a lower, slower heat saute or braise.