Red Mustard Greens possess purple wrinkled leaves with purple-green multicolor appearance. The leaves can be 12 inches wide and 30 inches long. Red Mustard Greens are a cool-season crop, and they’re available from winter through spring.
They are a variety of Brassica juncea and are in the family which consists of turnips, cabbage, and broccoli.
Two commonly grown varieties of these vegetables are Japanese Giant Red Mustard and Osaka Purple Mustard.
Kingdom: Plantae
Order: Brassicales
Family: Brassicaceae
Genus: Brassica
Species: B. juncea
Binomial name: Brassica juncea
Red Mustard Greens Trivia
- Mustard Plants are in general sometimes used to remove toxic substances from the ground.
- Mustard Oil is banned in the United States for culinary intent even though they’re used regularly in the South Asian cuisine. However, they’re used as a massage oil in the U.S
- There are 17 subspecies of Mustard Greens that may diverge in shape, flavor, color, & size.
Red Mustard Greens Buying Guide
You can find Red Mustard Greens from winter through spring, and to find the best-tasting vegetables you have to look at the leaves as they should be violet purple, and the stems should be freshly cut.
Always avoid those leaves with blemishes or dark spots, and the stems that are too thick or dried out.
Red Mustard Greens Production & Farming in Texas
Red Mustard Greens are grown only for their leaves and they’re the broadleaved type of Mustard Greens. In Texas, they’re grown in early spring or late fall as they’re a cool-season vegetable.
Broadleaved Mustard Greens don’t tolerate the winter as well as Curled Mustard Greens. Gardeners are more fond of the Broadleaved types as the leaves in the Curled types are harder to clean because of its wrinkles.
They do require full sun if possible, and well-drained soil is preferred.
Pesticides
WHFoods persuade the usage of organic food and they do the same with Mustard Greens. They insinuate that the quality of the product and the fewer amount of pesticide residues will be optimal when buying organic Red Mustard Greens.
Geography
Red Mustard Green originated in China but was first domesticated in Japan and became a regular vegetable in no time.
Give them plenty of sunlight, and take care of the weeds near the plants. You can plant them as soon as the soil is adequate in spring, or eight to ten weeks before the first frost for fall crops.
Packaging
Greens are basically all sent to the stores in large wooden boxes where they’re either sold in batches tied to their stems, or in plastic bags.
Enjoying Red Mustard Greens
The first thing you’ll notice when eating these vegetables is the appearance. They give your dish an appealing look making everyone want to dig straight in.
People use Red Mustard Greens in both raw and cooked applications which is normal for any type of greens. The young greens are usually used raw and the mature ones are used in cooked dishes.
They’re also applied as salad greens, braising greens, or potherbs.
Red Mustard Greens are complimented well by various meats such as lamb, sausages, pork, and some other ingredients such as fennel, garlic, and coriander.
Storage
Greens are usually stored quite easily and most often last up to several days. To store Red Mustard Greens, wrap them in a paper towel and seal them in a plastic bag. Put them in the crisper drawer of the refrigerator and they can last between three to four days.
Cooking
Probably the best way to prepare Mustard Greens is to saute them.
Find a pan with straight sides and heat oil on medium heat. After it’s heated enough, throw in the garlic and cook until fragrant. Throw in the greens and season them with pepper and salt. Once the greens are wilted, throw in the chicken and stir. Afterward, raise the heat to simmer before putting the heat to low and letting it cook for about five minutes. Serve and enjoy.
When Are Red Mustard Greens in Season in Texas?
To find out when Red Mustard Greens are in season in Texas, please check the seasonal chart below. Why is this important? We are rarely encouraged to think about the physical lengths our food travels before arriving on the market shelves. And all of this travel comes with a hefty environmental cost that is concealed from the consumer’s eye. One of the most salient benefits to eating seasonally is that you are effectively reducing your carbon footprint and supporting a more geographically sustainable food economy. Check other fruit and veg that’s in season in Texas now.
