Growing mustard greens in your herb garden complements your kitchen’s basic needs. Mustard was long known and used for its medicinal properties. Mustard seeds paste is used in sandwiches and to season Indian curries.
The entire plant can be eaten – flower, seeds and, roots and leaves. In India mustard herb is used to make spicy curry. “Sarso ka Sag” is the Indian curry made of fresh mustard greens eaten with butter. The leaves can be grown and eaten any season. The leaves may taste bitter in summer. Mustard flowers are a delicacy in salads. Garlic mustard variety tastes very pungent. You ca use the roots and they taste like horseradish. Because of their yummy taste they are the Chef’s favourites.
The Spinach Mustard Tender Green is edible and the raw leaves are awesome in salads. As the name suggests they can be eaten like raw spinach or relished in stir fries. The flavour of this mustard green is like cabbage and oriental mustard but it is mild and not pungent. The green leaved are high in vitamins A and C. They are great for your herb garden because they attract beneficial bees and birds to your garden. They can also be grown in containers easily.
Microgreens are plant shoots that can grow as fast as 10 days in your windowsill or indoor herb garden that has adequate sunlight. This mini greens have 4 to 40 times more nutrients than their fully grown counterparts. They are best when eaten fresh and raw.
These small green sprouts brighten up the recipes with a burst of penetrating flavours and aromas. Vivid and bright they can cheer and cuisine with their crispy zest and taste. The vibrant textures transform any dull meal to a nutrient and fiber rich gourmet experience. It has to be eaten fresh and raw.