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Red mustard greens have broad wrinkled leaves with a violet purple overlay and purple-green variegation. The leaves grow to 30 centimeters in length and up to 12 centimeters in width. Red mustard leaves are succulent and tender when young with a moderate peppery note and subtle nutty finish. As they mature, flavors sharpen and become more robust with notes of pepper, garlic and mustard.
Seasons/Availability
Mustard greens are a cool season crop, available winter through spring.
Current Facts
Red mustard greens are a variety of Brassica juncea, and collectively part a family of cruciferous vegetables including, 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. Osaka Purple mustard and Japanese Giant Red mustard are two commonly grown seed varieties.
Nutritional Value
Red mustard greens are rich in vitamins A, C and K. They contain compounds which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties.
Applications
Red mustard greens are interchangeable with most other varieties in the family, however their brilliant purple-red color give them extra visual appeal. They may be used in both cooked and raw preparations, depending upon their maturity. They are commonly implemented as a salad green, pot herb or braising green. Red mustard greens pair well with rich meats such as pork, lamb and sausages, creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars, especially apple cider and rice, nuts like pistachios and hazelnuts, herbs and spices including cumin, cilantro, dill, garlic, fennel and coriander. The seeds of the mustard plant can be sprouted and eaten raw or dried and used as a spice or in pickling brine, and of course, to make the eponymous condiment.
Ethnic/Cultural Info
As an important part of Chinese and Indian cuisines, Mustard greens are usually harvested when fully mature offering a bold robust flavor. While western cuisines prefer the mildly sweet flavor of baby mustard greens.
Geography/History
Red mustard greens are Chinese in origin, but they eventually naturalized in Japan and quickly became a commonly grown vegetable. Taxonomists identify as many as seventeen subgroups of mustard greens that can differ sharply in heat, flavor, size and color. 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.
Flora Bella Farms
Red Mustard Greens AKA Osaka Purple Greens In Santa Monica, California…Red Mustard Greens: These greens have broad, wrinkled leaves with a violet-purple overlay and purple-green variegation. Young leaves are tender, succulent, and have a moderate peppery taste with a nutty finish. As the greens mature, their flavor intensifies, developing robust notes of pepper, garlic, and mustard. The leaves can grow up to 30 centimeters in length and 12 centimeters in width, making them a versatile and flavorful ingredient.
From JR Organics..Red mustard greens have a brilliant purple-red hue that adds visual appeal to dishes. They can be used raw in salads or cooked as braising greens or pot herbs, depending on their maturity. These greens pair wonderfully with rich meats like pork or lamb, creamy sauces, aged cheeses, and fruits such as apples and peaches. Their seeds can be sprouted, used as a spice, or turned into the mustard condiment.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Red Mustard Greens from Flora Bella Farms..Red mustard greens belong to the Brassica juncea species and are versatile within the cruciferous vegetable family, which includes turnips, broccoli, and cabbage. These greens are cultivated not only for fresh consumption but also as a cover crop with natural pesticide properties, feedstock, and even as ornamental plants in edible gardens. They are nutrient-packed, offering vitamins A, C, and K, along with cancer-preventing compounds, antioxidants, and natural detoxifying benefits.
Flora Bella Farms
Red Mustard Greens from Flora Bella Farms..Red Mustard Greens are originally Chinese but were naturalized in Japan and became popular there. They thrive in cool climates with full sun and rich soil, ideally below 68°F. Numerous subgroups exist, varying in flavor, heat, size, and color, influenced by soil and temperature differences. While frost-tolerant, freezing temperatures can be fatal for these crops.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Mixed Mustard Greens from Windrose Farm..Mustard greens are a staple in both Chinese and Indian cuisines, where they are typically harvested at full maturity for a strong, robust flavor. In contrast, Western cuisines often favor the tender, mildly sweet taste of baby mustard greens. These flavor profiles can greatly influence how the greens are prepared and served, making them versatile across global culinary traditions.
Flora Bella Farms
Red Mustard Greens from Flora Bella Farms..Red mustard greens feature broad, wrinkled leaves with a purple-green variegation and can grow up to 30 centimeters long and 12 centimeters wide. Their flavor evolves as they mature, starting with a tender, nutty taste and mild peppery notes, which intensify into robust flavors of pepper, garlic, and mustard. These greens provide a versatile profile suited for both fresh and cooked preparations.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Red Mustard Greens from Flora Bella Farms…Red Mustard Greens pair beautifully with rich meats like pork, lamb, and sausages, and they also complement creamy sauces, aged cheeses, and melting cheeses. Their brilliant purple-red hue adds visual interest. These versatile greens can be served raw in salads or cooked as pot herbs or braising greens, depending on their maturity. Additionally, their seeds can be sprouted or dried for use as a spice, in pickling brine, or to create mustard.
Flora Bella Farms
Red Mustard Greens from Flora Bella Farms…Red Mustard Greens are part of the Brassica juncea species, sharing their cruciferous family with turnips, broccoli, and cabbage. They serve multiple purposes: as fresh vegetables, ornamental plants in edible gardens, natural pesticides as cover crops, and even as feedstock. Notably, they boast high levels of vitamins A, C, and K, along with compounds that provide antioxidants, anti-inflammatory benefits, and natural detoxifying properties.
Specialty Produce
1928 Hancock St, San Diego, CA 92110
View on Instagram
6192953172
Red Mustard Greens from Flora Bella Organics…Red mustard greens are originally Chinese but quickly became widely cultivated in Japan. They belong to a group with up to seventeen subtypes, all with distinct flavors, heat levels, sizes, and colors influenced by soil and temperature variations. These greens thrive in cool climates under full sun with rich soil below 68°F. While they can endure frost, freezing temperatures can destroy the crops.
Specialty Produce
1929 Hancock Street San Diego CA 92110
619-295-3172 [email protected]
Red mustard greens from Flora Bella…Mustard greens are a staple in Chinese and Indian cuisines, often harvested when fully mature to achieve their bold, robust flavor. In contrast, Western cuisines tend to favor the more mildly sweet taste of baby mustard greens, showcasing their versatility across global culinary traditions.
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