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Mustard Greens

Brassica juncea


Mustard greens are peppery-tasting greens that come from the mustard plant. Also known as brown mustard, vegetable mustard, Indian mustard, and Chinese mustard, mustard greens are members of the Brassica genus. This genus also includes kale, collard greens, broccoli, and cauliflower. There are several varieties, which are usually green and have an intensely bitter, spicy flavor.


Culinary Uses

Raw mustard greens are often added to other mixed greens to provide a peppery, spicy flavor boost to salads. Some people even enjoy using them in smoothies and green juices.

While cooked mustard greens make for a delicious side dish to serve alongside roasted chicken or baked fish, they also work well in soups, stews, and casseroles.

These spicy greens are often cooked with a source of fat, such as olive oil or butter, and an acidic liquid, such as vinegar or lemon juice to help balance out their sharp flavor.

Mustard greens can also be pickled using a mixture of sugar, salt, vinegar, chilis, and garlic.


Note: Produce at harvests will vary based on season; please sign up for our newsletter to learn what’s growing each month. 

Recipes: Mustard Greens Frittata

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