Mustard green is a versatile leafy green vegetable that comes in a range of shades from bright yellow to deep green. The exact colour of mustard greens depends on the cultivar, growing conditions, and age of the plant. While the name may conjure up images of a bright yellow condiment, mustard greens actually encompass a diverse group of plants in the Brassica family. Their peppery, tangy taste adds a unique flavor to dishes around the world.
What are mustard greens?
Mustard greens refer to the leaves of certain cultivars of Brassica plants that are grown for food. Some of the most common types of mustard greens include:
| Green wave | Deep green, ruffled leaves |
| Red giant | Purple-red savoyed leaves |
| Southern giant curled | Bright green, curled leaves |
| Tendergreen | Smooth broad green leaves |
These leafy greens pack a spicy, peppery punch along with great nutritional value. The mustard plant actually has ancient origins, first cultivated in the Himalayan region of India over 5,000 years ago. Today, mustard greens are grown around the world and used in a variety of regional cuisines. The plants thrive in cool weather and are a popular winter veggie.
What colour are mustard greens?
While the condiment mustard is always yellow, the leaves of mustard greens can range from dark hunter green to vibrant kelly green. Certain cultivars may also have a purple or red tinge. Here are some of the most common mustard green shades:
| Green wave | Deep hunter green |
| Southern giant curled | Bright kelly green |
| Red giant | Deep purple-red |
| Tendergreen | Medium green |
When raw, the leaves tend to be a deeper, richer green. Cooking mellows the color to a bright emerald tone. Older leaves near the bottom of the plant can fade to a paler olive green. The stems are usually a light green or pale greenish-white.
So while mustard greens cover the green colour spectrum, they rarely have the vivid golden yellow hue of the condiment made from ground mustard seeds. The name mustard green refers to the shared mustard flavour rather than a similar colour.
Why do mustard greens have different shades of green?
Several factors account for the range of green shades among mustard green varieties:
Genetics – Each cultivar has been selectively bred for certain traits like leaf shape, texture, and chloroplast pigments. Darker greens have higher levels of chlorophyll. Red-tinged varieties accumulate flavonoid pigments like anthocyanins.
Growing conditions – Environmental factors like sunlight exposure, temperature, soil nutrients, and water availability affect chlorophyll production and thus leaf colour. More sun and nutrients create darker greens.
Age – Young mustard green leaves tend to be greener. As plants mature and produce seeds, leaves fading and take on a paler olive shade. Older outer leaves also get lighter as inner leaves form.
Processing – How mustard greens are processed and prepared impacts their final colour. Blanching helps preserve a bright green, while prolonged cooking fades and dulls the shade.
By understanding these factors, farmers and breeders can select and grow mustard greens to achieve a certain hue.
What causes the spicy, mustard flavour?
The distinctive sharp, spicy flavour of mustard greens comes from natural compounds called glucosinolates. These sulfur-containing compounds are part of the mustard plant’s chemical defenses against pests. When the leaf cells are damaged, glucosinolates mix with enzymes called myrosinases to form pungent and irritating isothiocyanates.
The main isothiocyanate in mustard greens is allyl isothiocyanate, which is the same chemical that gives mustard its heat. Along with adding flavor, isothiocyanates may also have anti-inflammatory and anti-cancer benefits in the human body.
The level of glucosinolates, and thus the intensity of flavor, depends on the specific cultivar, growing conditions, age of the plant, and storage after harvest. Younger mustard green leaves tend to be more pungent.
Popular ways to eat mustard greens
Here are some of the most popular ways mustard greens are enjoyed around the world:
Southern US cooking – Slow-cooked mustard greens flavored with smoked pork and hot pepper vinegar are a staple soul food dish. They may be braised with onions, broth, and seasonings for a hearty side.
Indian cuisine – Sarson ka saag is a blend of puréed mustard greens, spinach, and spices eaten with makki ki roti flatbreads. The greens are also added to curries.
Chinese dishes – Mustard greens, known as jie cai, are sautéed, added to soups and dim sum dishes, or fermented into tangy pickled mustards.
Japanese cuisine – Spicy karashi na or garlic mustard greens are a zesty side dish. Mustard spinach (komatsuna) is also common.
Italian fare – The peppery greens pair well with creamy or salty flavors like in a pasta dish with ricotta cheese and walnuts.
Southern comfort food – Slow-simmered mustard greens are a staple side dish, while raw young leaves work great in salads. Vinegar helps cut their spicy bite.
No matter how you serve them, mustard greens add a burst of green color and spicy flavor to enliven any plate!
Nutritional benefits
Known as one of the most nutritious leafy greens, mustard greens provide an impressive array of vitamins, minerals, and health-promoting compounds:
| Vitamin K | 521% DV per cup |
| Vitamin A | 118% DV |
| Vitamin C | 64% DV |
| Folate | 15% DV |
| Calcium | 9% DV |
| Iron | 6% DV |
| Potassium | 9% DV |
Studies show mustard greens may help protect against cancer, inflammation, heart disease, and type 2 diabetes. The high vitamin K content promotes healthy bones. Their antioxidant and glucosinolate compounds offer detoxification benefits as well.
How to select fresh mustard greens
For the best flavor and texture, look for fresh, perky mustard green bunches:
– Vibrant green leaves without wilting or spotting
– Smaller young leaves for milder taste
– Crisp stems and no sliminess
– Avoid dried out, yellowing, or limp greens
– Refrigerate unwashed greens in a plastic bag for up to 5 days
– Wash just before use and trim away thick stems
– Cooking mellows and removes bitterness from older leaves
How to grow your own
If you have the space, try growing some mustard greens! Here are some tips:
– Grow from seed or purchase starter plants
– Plant in full sun in rich, moist soil
– Amend soil with compost or fertilizer
– Space plants 6-8 inches apart
– Ensure consistent watering and weed control
– Harvest outer leaves when they reach 4-6 inches
– Mustard greens grow best in cool weather
– Some varieties tolerate summer heat and resist bolting
– Time plantings for continuous harvests
– Floating row covers can extend the growing season
Homegrown mustard greens are more tender and flavorful! Plus you can save seeds for future crops.
Conclusion
While referred to as greens, mustard plants actually come in a diverse array of shades ranging from deep green to purple. The exact colour depends on the variety, growing conditions, and age of the leaves. Mustard greens get their signature sharp, peppery bite from natural compounds called glucosinolates. These spicy leaves are enjoyed in cuisines around the world and pack an impressive nutritional punch. Their pungent flavor mellows when cooked. Look for vibrant bunches with crisp stems and young leaves to enjoy mustard greens at their best. With so many benefits, it’s time to add more of this nutritious green to your plate!
