Ethiopian Mustard (Brassica carinata), also known as Abssinian Mustard, is a hybrid brassica Mustard Green created from Black Mustard (Brassica nigra) and Wild Cabbage (Brassica Oleracea). In Ethiopia, Ethiopian Mustard is grown as an Oil crop. In fact, on October 29, 2012 a jet airplane flew on fuel made exclusively from Ethiopian Mustard.
Despite its promise as a bio-fuel, Ethiopian Mustard is also beginning to be grown as a brassica Mustard Green or Leafy Green.
Ethiopian Mustard Greens are available all year long.
Mustard Greens have some frost tolerance but grow best in temperate regions. Mustard seeds generally take three to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Brown Mustard Seeds and Black Mustard Seeds have higher yields than White Mustard Seeds. With enough time, mature Mustard plants grow into shrubs.
India, Nepal, China, Japan are among the leading producers of Mustard Greens, the U.S. grows a significant quantity of Mustard Greens as well. Major producers of mustard seeds include Canada, Hungary, Great Britain, India, Pakistan and the United States.
When purchasing Ethiopian Mustard Greens, look for ones that are a lively green color, fresh looking and crisp. Good Ethiopian Mustard Greens should be blemish-free, with no yellow or brown spots.
Ethiopian Mustard Greens are best stored in the refrigerator in a plastic bag with as much air removed from them as possible. Refrigerated, Ethiopian Mustard Greens should remain fresh for about 3-5 days. Ethiopian Mustard Greens can be frozen for 8-12 months.
Ethiopian Mustard has a mild flavor and can be used similarly to Mustard Greens.
All Mustard Greens can be Steamed, Sautéed, Boiled, or Stir Fried. Sautéing Mustard Greens helps retain their flavor and keeps them from getting soft and water logged. If you find Mustard Greens too piquant, their spiciness can be toned down with the addition of a cooking Acid, such as Vinegar or Citrus juice near the end of cooking. Smart Kitchen’s recipe for Sautéed Mustard Greens can be found by following the link.
Allow 4-5 oz of Ethiopian Mustard Greens per person.
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