General Information
Red mustard greens have broad wrinkled leaves with a violet purple overlay and purple-green variegation. The leaves grow to 30 centimeters in length and up to 12 centimeters in width. Red mustard leaves are succulent and tender when young with a moderate peppery note and subtle nutty finish. As they mature, flavors sharpen and become more robust with notes of pepper, garlic and mustard.
Red mustard greens are rich in vitamins A, C and K. They contain compounds which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties.
History
Red mustard greens are Chinese in origin, but they eventually naturalized in Japan and quickly became a commonly grown vegetable. Taxonomists identify as many as seventeen subgroups of mustard greens that can differ sharply in heat, flavor, size and color. Differentiation in soil types and temperatures can affect the flavor and heat level of mustard greens.
All Red mustard varieties prefer cool climates for growing with full sun and rich soil with temperatures below 68°F. Frost is tolerable, but freezing temperatures will kill crops.
