Mustard greens have a bite of flavor reminiscent of horseradish, wasabi, or even arugula, however, cooking can lessen the intensity. Usually coming in the color green, I only grow a purple variety, because I find it more fun. Typically used in cooking or sometimes fresh.
Mustard greens are associated with potential anticancer, antioxidation, anti-inflammatory, antibacterial, antivirus, antiobesity, antidepression, and treatment of diabetes and cataracts.
Comentários