August 2009 Herb of the Month - Mustard Greens

Mustard greens belong to the family Brassicaceae (formally Cruciferae). The name Cruciferae, meaning “cross bearers,” comes from the shape of the flowers. They have four petals, usually white, yellow, or lavender, and four sepals arranged in opposite pairs in the form of a Greek cross. The seeds are produced in pods, the outside the outside walls fall away leaving the translucent interior partition intact. They come in many shapes and sizes and form a raceme on the flower stalk.

The family Brassicaceae is quite large and includes vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower, kale, radishes, and watercress. Mustard greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. Mustard greens are used in many different cuisines, ranging from Chinese to Southern African-American. Commercial mustard is usually made from the seeds of the black mustard (B. nigra) or yellow, mustard (B. hirta).mixed with vinegar.

Mustard greens sprout quickly from seed and grow fast, they prefer a well drained soil and a sunny position during the winter months, when established in the ground they only require water 1 -2 times per week depending on conditions. If planted in a pot watering will need to be more regular. They grow better during the winter months and flower and seed when the weather heats up. Most varieties self seed readily. They can be grown through the summer months but require more consistent watering.

Mustard greens come in a host of varieties that each have distinct characteristics and adding these brilliant leaves to your food preparations will certainly enhance the beauty of any meal. Most mustard greens are green in color, but some are not green at all but rather shades of dark red or deep purple. The leaves of mustard greens can have either a crumpled or flat texture and may have either toothed, scalloped, frilled or lacey edges.

Mizuna

This mustard is found in most commercial salad mixes. It is one of the mildest flavoured mustards. Slight mustardy flavour use in salads, sandwiches, stir fries, soups.

Mustard Lettuce

Leaves are bright green and have frilled edges. Leaves have a hot tangy flavour, add to salads, sandwiches, soups and stir fries.

Mustard Lime steaks

Leaves are bright green and have frilled edges. Leaves have a hot tangy flavour, add to salads, sandwiches, soups and stir fries. Hot mustar

dy flavoured leaves can be added to salads, sandwiches, soups and stir fries.

Giant Red Mustard

This Japanese mustard has large maroon leaves. It makes a colorful addition to salads and adds a tasty hot mustard flavour to sandwiches, soups and stews. It is also used for pickling. Blend leaves with olive oil to make mustard sauce.

Mibuna

Mild smooth narrow green leaves can be added freely to salads, sandwiches, soups and stir fries.