Brassica juncea

I’m still not sure what drew me to grow mustard greens this year, and hopefully you’re not wondering the same thing.  I have never worked for a farm that produced mustard greens, and this year has been my introduction to these spicy leaves.  I have had some good reports, but these are from really nice people.  Your feedback is welcome at any time if you have strong likes or dislikes for an offering.  And since we’re growing them, I thought we should take this week to really talk them up.

Eating a raw mustard leaf is like a warm kick in the mouth.  The spiciness gives it a most distinct flavor, somewhat akin to Dijon mustard (which is made from the seeds of the mustard plant).  Cooking the greens takes away some of the sting and reduces large leaves to a more enjoyable size.

The mustard plant is native to the Himalayan region of India.  It was first cultivated 5,000 years ago, and remains popular in the regional cuisines in China, South America, and the southern U.S.  It is absurdly healthy, like its close relatives in the cabbage family.  Research supports its ability to prevent and fight cancer, reduce and prevent asthma, reduce the lung damage of tobacco smoke, and promote cardiovascular health.  It is an excellent source of vitamins A, C, E and K, as well as manganese, dietary fiber, and folic acid.  It contains a high amount of protein and iron compared with other greens.  And hopefully, with the following recipes, it will taste good too.

From July 17, 2009 Fox & Fawn Farm Newsletter

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