Mustard greens

Mustard greens are leafy greens with a bold, mustardy kick and a fresh, peppery aroma. You can use them raw in small amounts, but they truly shine when quickly stir-fried, wok-fried or gently braised.

Latin name: Brassica juncea
Origin: Asia
Height: 30–80 cm
Life cycle: annual

Description

Mustard greens belong to the brassica family and come in many varieties, from broad smooth leaves to curly or deeply cut types. Younger leaves are milder; mature leaves taste noticeably hotter and have firmer ribs.

In the kitchen

Raw, mustard greens add punch to salads, wraps and sandwiches—best mixed with milder leaves. Cooked, the flavour rounds out: stir-fry briefly with garlic, ginger and a splash of soy sauce, or braise with sesame oil and a little rice vinegar. They pair well with noodles, rice, mushrooms, tofu, pork, citrus and toasted sesame.

Storage & preparation

Keep mustard greens in the fridge, loosely wrapped, and ideally use within 2–4 days. Rinse thoroughly, as grit can hide along the ribs. If the ribs are thick, trim them or cook them a little longer than the leaves. For a gentler flavour, blanch briefly (30–60 seconds) and drain well.