Mustard Greens

Mustard greens are especially popular in southern states. Mustard is a member of the cruciferous vegetable family. It shares the same cancer-preventing benefits of broccoli, cabbage and kale. Mustard is a pungent winter vegetable, abundant when other vegetables are not in season.

A member of the cruciferous vegetable family, mustard contains large amounts of beta carotene and vitamin C that are important antioxidants. Although scientists do not fully understand how, these vegetables seem to have cancer-preventive properties. Mustard greens are also a source of calcium that can be important to lactose intolerant individuals. Mustard greens also contain a significant amount of iron.

Storing and Cooking

Store unwashed greens in plastic bags in the crisper drawer of the refrigerator. They will keep for about three days. Wrap in moist paper towels for longer storage, up to five days. The flavor may intensify in the refrigerator after five days.

Mustard greens can be eaten raw or cooked. The whole plant can be cut at once or individual outer leaves can be picked for a cut-and-come-again harvest. The young leaves, four to five inches long , are mild-flavored and can be eaten raw in salads. The older leaves taste better when prepared as cooked greens. Avoid yellow, over mature mustards with seeds or yellow flowers attached.

Mustard Greens Recipes:

Mustard Greens

Did you know?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

"If you tickle the earth with a hoe she laughs with a harvest." ~Douglas William Jerrold

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