Red Mustard Greens
Inventory, 4 lbs : 0
This item was last sold on : 08/30/14
Mustard greens are a cool season crop, thriving in the winter months through spring.
Red mustard greens AKA Osaka Purple mustard is a member of the Brassica family, collectively known as cruciferous vegetables, along with turnips, broccoli and cabbage. Red mustard greens are grown for fresh eating, as a cover crop with pesticide qualities, for feedstock and as dual purpose ornamental greens in edible gardens.
Red mustard greens have broad savoyed leaves with a violet purple overlay and purple-green variegation. The leaves grow to 12 inches in length and up to six inches in width. Red mustard's leaves are succulent and tender, the stems, crisp and crunchy. Red mustard greens elicit a savory,spicy and nuanced peppery flavor.
Red mustard is a common salad green, pot herb, braising and pickling green in a diversity of cuisines from Asia to Europe to South America. Red mustard pairs well with poultry, legumes, sausages, pork, grilled fish, garlic, creamy sauces and fresh cheeses, nutty oils, light vinegars, citruses such as grapefruit and lemon, mushrooms, fennel, cucumbers, tomatoes, avocados, cumin, basil, mint, pomegranates and stone fruits such as peaches and cherries.
Red mustard greens are Chinese in origin, eventually become a naturalized common green in Japan. Taxonomists identify as many as seventeen subgroups of mustard greens that can differ sharply in heat, flavor, and appearance. Differentiation in soil types and temperatures can affect the flavor and heat level of mustard greens. All Red mustard varieties prefer cool climates for growing with full sun and rich soil with temperatures below 68°F. Frost is tolerable, but freezing temperatures will kill crops.
Recipes that include Red Mustard Greens. One is easiest, three is harder.