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<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Mustard greens Recipes|Browse All Mustard greens Recipes]]''' </p></div> |
<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Mustard greens Recipes|Browse All Mustard greens Recipes]]''' </p></div> |
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| − | [[Image: |
+ | [[Image:mustard_greens.jpg|thumb|250px|Mustard greens]] |
| + | [[Image:curly_mustard_greens.jpg|thumb|250px|Curly mustard greens]] |
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| − | ==Name Variations== |
+ | == Name Variations == |
* curled mustard |
* curled mustard |
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| + | * curly mustard |
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| + | * green wave |
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| + | * mustard cabbage |
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| − | ==About Mustard greens== |
+ | == About Mustard greens == |
Wikipedia Article [http://en.wikipedia.org/wiki/Mustard_greens About Mustard greens on Wikipedia] |
Wikipedia Article [http://en.wikipedia.org/wiki/Mustard_greens About Mustard greens on Wikipedia] |
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| + | An American salad green with frilly leaves and medium to hot mustard flavor. Often picked when young, when the flavor is at its mildest. |
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| − | The mustards are several plant species in the genus Brassica whose proverbially tiny mustard seeds are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into a condiment also known as mustard. The seeds are also pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. |
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| + | This dark leaf vegetable has a peppery flavor similar to mustard. It can be found year round either fresh or frozen. When fresh, the leaves should be crisp and dark green with no yellow or pitting. The greens should be washed and deveined before use and may be cooked like other leafy dark greens such as spinach or collard greens. They will keep up to week in the refrigerator. |
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| − | Mild white mustard (Brassica hirta) grows wild in North Africa, the Middle East and Mediterranean Europe and has spread farther by long cultivation; brown or Indian mustard (B. juncea), originally from the foothills of the Himalaya, is grown commercially in the UK, Canada and the US; black mustard (B. nigra) in Argentina, Chile, the US and some European countries. Canada grows 90% of all the mustard seed for the international market. |
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| − | In addition to the mustards, the genus Brassica also includes cabbages, cauliflower, rapeseed and turnips. |
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| − | There has been recent research into varieties of mustards that have a high oil content for use in the production of biodiesel, a renewable liquid fuel similar to diesel fuel. The biodiesel made from mustard oil has good cold flow properties and cetane ratings. The leftover meal after pressing out the oil has also been found to be an effective pesticide. |
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| − | An interesting genetic relationship between many species of mustard have been observed, and is described as the Triangle of U. |
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[[Category:Mustard]] |
[[Category:Mustard]] |
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Latest revision as of 14:39, 25 January 2011
Mustard greens
Curly mustard greens
Name Variations
- curled mustard
- curly mustard
- green wave
- mustard cabbage
About Mustard greens
Wikipedia Article About Mustard greens on Wikipedia
An American salad green with frilly leaves and medium to hot mustard flavor. Often picked when young, when the flavor is at its mildest.
This dark leaf vegetable has a peppery flavor similar to mustard. It can be found year round either fresh or frozen. When fresh, the leaves should be crisp and dark green with no yellow or pitting. The greens should be washed and deveined before use and may be cooked like other leafy dark greens such as spinach or collard greens. They will keep up to week in the refrigerator.