Mustard Green

Mustard green is a leafy brassica with frilly to broad deep-green leaves and crisp pale stems. Its flavor is peppery with nose-tingling mustard heat that softens with cooking, and the leaves wilt quickly to tender. Use in sautes, braises, stir-fries, and soups, or eat young leaves raw in salads. Commonly sold in bunches or as baby greens.

Domesticated primarily from Brassica juncea in Asia, it spread through East and South Asian cuisines and into the American South. It thrives as a cool-season crop and is harvested quickly for bunching or as baby leaves.