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Wednesday, December 9th, 2020
Mustard 101: common varieties and how to use them Spice up the condiment shelf with a little extra variety. Mustard greens are also commonly referred to as Indian mustard, Chinese mustard, or leaf mustard, and botanically classified as Brassica juncea. What about you? Three varieties of mustard greens produce seeds, which in turn are used in various aspects of cooking. This is mustard at its mildest – and most beautiful. 13 Top Varieties of Mustard Greens to Grow at Home. The first step there is choosing a variety that does well in your area and appeals to you. Us Southerners call that a “mess of greens.”. I love the vegetable section in Asian grocery stores because there are so many greens to choose from, especially when I’m tired of kale and chard. Today, there are many different varieties of mustard greens available that add a bitter, spicy flavor to any meal. While it won’t overwinter, ‘Red’ tatsoi is still cold-hardy. That pretty purple can inspire lots of kitchen experimentation. COPYRIGHT © 2020 ASK THE EXPERTS LLC. This peppery fast-grower has another advantage, too: It’s a “cut and come again” variety, so you can have your stir fry ingredients growing on a continual basis. Watch the video on growing leafy greens in New Zealand here, or click on the image below. And ‘Kodiak’ keeps on giving. This cultivar of B. juncea is sold especially as a green manure cover crop. Happily, most of them are easy to grow and have similar requirements, which you can read more about in our growing guide. This open-pollinated B. juncea cultivar taps the best of its two parents,’Osaka Purple’ and ‘Green Wave.’. The greens are tender and sweeter than most Asian greens, with just a touch of tangy flavor. They’ll grow tall, almost two feet, without losing their flavor. From salads to stir-frys and everything in between, Komatsuna brings a dependable flavor and strong nutritional profile to the plate. ‘Tokyo Bekana’ seeds are available at True Leaf Market. I personally am a big fan of ‘Red Giant,’ because I’m always fond of anything that grows fast, gets tall, and tastes great. Cover with loose soil. B. juncea ‘Osaka Purple’ is quite the 21st-century foodstuff pepper-upper. And the ribs are crunchy with a note of celery flavor. Other gardeners’ top choices may be smaller, sweeter, spicier, or have a different leaf texture than my old favorite. There are many varieties of mustard greens to choose from, with different leaf forms and color of leaves that range from medium green through dark green, purple and red. Some popular varieties of mustard are Red Giant, Osaka purple-leaved, Green-in-snow, Southern Giant mustard and many more. What Does Mustard Greens Taste Like? As you would expect, this type of mustard green can be substituted for spinach with little to no added effort. Actually a type of mustard green rather than a specific variety, curly-leafed greens are known for their strong peppery flavor and large, frilly greens. Mostly, ‘Tendergreen’ produces sweet, tender, fleshy leaves you can use in any recipe that calls for fresh spinach. Big harvests are also great for adding to homemade juice. Interestingly enough, even though the two share similar flavors and textures, they’re not botanically related. And like the other “wave” types of mustard greens, ‘Purple Wave’ grows big and bold in a hurry. Mustard Greens. Kale can be charred, tossed in salads, sautéed, or blanched, while turnip greens are best braised. Sow seeds ½ inches deep, two to three seeds per inch, in rows 18 inches apart. Mustard greens: Yet another cabbage-family member, mustard greens physically resemble a more delicate version of kale with a stronger bite. Uncredited photos: Shutterstock. It’s a far cry from what you might be expecting if you grew up eating greens stewed in big pots with beans. In red, those floral shapes are even more appealing as ornamentals. As with most greens, Asian greens can be steamed, stir-fried, stewed, braised, … ‘Tendergreen’ seeds are available from Burpee. This B. rapa var. I love spinach, but I’m not a huge fan of its super-short growing season here in the South. Peppery and spicy Mustard greens are nutritious and easy to grow and are rich in vitamins K,… Brassica alba, a native to the Mediterranean region, produces large yellow seeds and Brown mustard (Brassica juncea) is the one used to make Dijon-style mustards. There are three types of mustard plants – white/yellow, brown/Indian, and black mustard. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard.The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens This was the first type of mustard I ever watched grow in my own backyard. The smooth leaves grow quickly, ready in 35 to 40 days. Product photos via Burpee, David’s Garden Seeds, Eden Brothers, Renee’s Seeds, and True Leaf Market. I may even put one in a container in the cool months, when it’s not too tough to keep up with the watering. When you think of “mustard greens,” this is probably what comes to mind. You can also blanch it and pop a few cup-size bags in the freezer to have a spinach substitute for dips, quiches, and such. There are a number of different types of mustard which are cultivated for different products, including greens and leaves. 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