Mustard greens | CUESA

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Mustard greens

These flavorful, spicy greens come form the same plant that makes mustard seed (which is commonly ground to make the popular condiment). Mustard leaves can be flat, crumpled or lacy-edged, and can take on a number of colors.

One of the most pungent and interesting of all the greens, as well as a very generous source of vitamin A, mustard greens are widely used in French, Chinese and Southern U.S. cuisines.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Mustard greens

Roasted Winter Squash with Purple Mustard and Pantaleo

Michelle McKenzie, Author

Stone Fruit Panzanella

John Madriaga, Spruce

Tofu Curry with Mustard Greens

Bryant Terry, Afro-Vegan

Fall Bread Salad with Honey Sage Vinaigrette

Joshua Clever, Riviera Kitchen

Articles about Mustard greens

December 01, 2006

Cruciferous Crops

Lucky for us, one of the most cold-tolerant plant families encompasses more vegetables than any other.

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About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »