Mustard needs little care and will do well untended as long as it receives necessary water supply.
Harvest when the leaves are young to ensure the freshest flavor and prevent the leaves from getting tough.
Cut the whole plant about an inch above the base or snip off outer leaves from the plant, and then leave it to continue growing.
Discard any yellow leaves that you find on the plant.
Mustard greens have a string flavor and are often mixed with other greens to tone down the flavor when eaten fresh. They can also be steamed or juice. Traditionally mustard greens are cooked with pork. Adding acid, such as lemon, and salt balances the flavor.
10 cups mizuna, cut into large bite-sized pieces, washed and spun dry
½ cup chopped chives
¼ cup salted peanuts
¼ cup unrefined peanut oil, such as Spectrum
3 tablespoons white vinegar
1 tablespoon Bragg Liquid Aminos, soy sauce or Tamari
1 teaspoon sugar
Freshly ground pepper, to taste
Edible flowers for garnish
Combine mizuna, chives and peanuts in a large salad bowl. Combine peanut oil, vinegar, liquid aminos, soy sauce or tamari, sugar, pepper and salt in a jar; cover and shake to combine. Pour over the greens and toss to coat. Serve garnished with edible flowers.