Mustard Greens
Nutritional Rich Source of
High in vitamins A and C, plus the minerals iron, calcium, thiamine, riboflavin, and niacin.
Harvested
Peak season from January through April.Selection Tips
Leaves are fresh, tender, crisp and a good, green color. Smaller leaves are preferred due to their tenderness.Best Way to Store
Best used fresh. For short term storage refrigerate in plastic bag. For longer periods blanch and freeze.How to Prepare
Wash immediately to bring out fresh and crisp qualities. Dry on paper towels. Use raw in salads or cook quickly to preserve color and nutrients.Recipes Best Suited for
Young leaves for salads. Older, more tender leaves are cooked for soups, stews.
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