Mustard Greens (Brassica juncea variety rugosa) also known as Indian Mustard, Chinese Mustard and Leaf Mustard is a type of mustard plant with edible leaves, stem and seeds. Mustard greens originated in the Himalayan region of India and have been consumed for more than 5,000 years. For more than 3,000 years the Chinese have cultivated Mustard Greens. Mustard greens are the leaves of the mustard plant. There are actually many different varieties of mustard greens, ranging in leaf size and shape and color from green to red to purple. The most common type in the US is bright green with a frilly, ruffled texture. This beautiful color and texture is another great reason to incorporate mustard greens into your cooking!
| Name | Mustard greens |
|---|---|
| Scientific Name | Brassica juncea |
| Native | Native to sub-Himalayan plains of the Indian sub-continent |
| Common/English Name | Mustard greens, Indian mustard, Chinese mustard, Jie Cai or Kai Choi or leaf mustard, brown mustard |
| Plant Growth Habit | Annual, fast growing, cool-season, nutritious leafy greens |
| Growing Climate | Cool season vegetable that prefers a sunny location |
| Soil | Prefers well-drained, fertile soil high in organic matter |
| Plant Size | 0.5 to 2 feet tall and 1 to 2 feet broad |
| Leaf Shape & Size | Broad, crumpled or flat texture and may have either toothed, scalloped, frilled, or lacey edges. |
| Leaf Color | Most mustard greens are actually emerald green in color, while some are not green at all but rather shades of dark red or deep purple. |
| Leaf Flavor | Spicy, peppery Dijon Mustard flavor |
| Leaf Taste | Peppery taste |
| Flower | Golden yellow flowers |
| Pods | Sickle-shaped green seed pods |
| Seed | Acrid tasting brown seeds |
| Varieties/Types | Mizuna, Chinese Green Mustard, Southern Giant Curled Mustard, Ethiopian Mustard, Florida Broadleaf, Green-in-Snow, Osaka Purple-Leaved, Red Giant, Tai Tau Choi, Cha Tsoi, French Brown, Burgonde Tilney |
| Major Nutrition | Vitamin K (phylloquinone) 829.8 µg (691.50%) Vitamin A, RAE 865 µg (123.57%) Vitamin C (Ascorbic acid) 35.4 mg (39.33%) Selenium, Se 0.8 mg (34.78%) Copper, Cu 0.204 mg (22.67%) Vitamin E (alpha-tocopherol) 2.49 mg (16.60%) Calcium, Ca 165 mg (16.50%) Iron, Fe 1.22 mg (15.25%) Betaine 0.3 µg (12.50%) Vitamin B6 (Pyridoxine) 0.137 mg (10.54%) |
| Health Benefits |
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| Calories in 1cup (100gm) | 36 Kcal |