Here at MVCG we grow a mega amount of Mustard Greens, the Japanese Red Mustard Greens variety. They have a bite like wasabi and began life as one small plant, planted by our wonderful Anne-Marie, which eventually became aphid-infested and died after sending its seeds into the great green yonder of the garden.
I have this same prolific plant in my own garden and entertained the idea of using it to make dried wasabi peas (still researching that one).
In my efforts to be self-sufficient I added mustard greens to my spinach, parsley & egg stir-fry and voila I’m a convert. When cooked they have a pleasant taste and no hint of hotness.
My next step, Dr Google of course, where I found an amazing amount of information on this very nutritious plant.
From the website, The World’s Healthiest Foods – www.whfoods.org I found out that Mustard Greens are said to have anti-inflammatory, anti-cancer properties and lower the risk of cardiovascular problems.
To read the full article go to http://whfoods.org/genpage.php?tname=foodspice&dbid=93
Now how about that!
How to grow Mustard Greens
Sow directly into soil in early spring or late summer, lightly cover the seed. They tend to bolt in the heat of mid-summer.
Companion plants: nasturtiums, onion, dill and borage all deter insect pests, especially the cabbage moth.