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GREEN MUSTARD

DAYS TO SPROUT

DAYS TO
SPROUT

5-21 DAYS

MATURES IN

MATURES
IN

21-40 DAYS

TASTE IT FOR

TASTE IT
FOR

4-8 WEEKS

Care & Harvest

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.

QUICK FACTS

With a mild, sweet and earthy flavor, this mizuna green mustard is a relatively unknown, but marvelous green. It has been cultivated in Japan since ancient times, but most likely originated in China.

Considered by some to be a ‘superfood’ mustard greens are nutrient packed.
  • High in fiber
  • High nutrition to calorie ratio
  • High in phytonutrients
  • Extremely high in vitamin K
  • High in vitamin A and C
  • Good source of manganese, calcium and iron

Mustard greens have a strong 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.

Harvest to Plate Recipe

MIZUNA SALAD WITH PEANUTS

Photo / Recipe Source: Healthy Seasonal Recipes

INGREDIENTS

  • 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
  • Pinch salt
  • Edible flowers for garnish

INSTRUCTIONS

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.