Black Mustard (Brassica nigra) is a variety of Mustard Greens with black Mustard Seeds. Black Mustard is grown in Argentina, Chile, the US and some European countries.
Black 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 Black Mustard Greens, look for ones that are a dark purple color, fresh looking and crisp. Good Black Mustard Greens should be blemish-free, with no yellow or brown spots.
Black Mustard Greens are best stored in the refrigerator in a plastic bag with as much air removed from them as possible. Refrigerated, Black Mustard Greens should remain fresh for about 3-5 days. Black Mustard Greens can be frozen for 8-10 months.
Black Mustard Seeds can be used to make Mustard. Preparations made from Black Mustard will be more pungent than those made from White Mustard Seeds.
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 1-2 oz of Black Mustard Greens per person.
Bacon, Prosciutto, Ham Hock, Onions, Garlic, Oils, Sesame Oil, Olive Oil, Salads, Soy Sauce, Vinegars
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