- We grow several types of mustard greens for mixes and bunches. Our favorites include the Oak Fire Mix from Adaptive Seeds and Ruby Streaks.
Mustard Greens can be stored in a plastic bag in the vegetable drawer. They're best eaten soon after receiving them.
Cooked mustard greens are a rich source of vitamins A, C and K and a moderate source of vitamin E and calcium.
- The plant appears in some form in African, Pakistani, Bangladeshi, Italian, Indian, Chinese, Japanese, Korean, and African-American (soul food) cuisine
- Brassica juncea (mustard greens) is more pungent than the closely related Brassica oleracea greens (kale, cabbage, collard greens, et cetera), and is frequently mixed with these milder greens in dishes.