FoodReference.com (since 1999)
COOKING TIPS AND HINTS SECTION
Home | Articles | Food Trivia | Today in Food History | Food Timeline | Recipes | COOKING_TIPS | Videos | Food Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals and Events
Cooking and Kitchen Tips and Hints, Measurements, Shopping Advice, Serving Ideas, etc.
You are here > Home >
and other Publications
An extensive selection of free magazines and other publications
Mustard greens are an excellent source of both vitamins A and C and contain several other vitamins and minerals as well as fiber and protein.
Mustard greens can be found year-round though they are at their peak from December through April. Mustard greens come in many different varieties and can be found dark, light, short, fat, smooth, curly etc. In the United States, the leaves on mustard greens are typically soft, green and oval-shaped, frilled at the edges (similar to romaine lettuce) and attached to long stems. When selecting these greens, be sure to avoid those that have yellow or brown leaves, dry leaves, or coarse, fibrous stems. If you plan to use the mustard greens for salad it is wise to pick very small leaves whereas any size leaves will do if you are cooking them.
Mustard greens should be wrapped tightly in plastic and kept in the refrigerator. However, they only last a few days quickly becoming faded, dry and yellow.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.