Mustard Greens are closely related to Kale and Cabbage but are more pungent. They are high in vitamin A and vitamin K. The leaves, the seeds, and the stem of this mustard variety are edible. The plant appears in some form in African, Pakistani, Bangladeshi, Italian, Indian, Chinese, Japanese, Korean, and African-American (soul food) cuisine.
The leaves, seeds, and stems are used in Indian cuisine particularly in mountain regions of Nepal, as well as in the Punjab cuisine of India and Pakistan where a famous dish called Sarson da saag (mustard greens) is popular. This is a vegetable dish regarded as
the traditional way to make Saag and is usually served with makki di roti (unleavened corn bread). It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter).
Tatsai, which has a particularly thick stem, is used to make the Indian pickle called achar, and the Chinese pickle zha cai.
One of the few greens that aren't good for Pitta in any quantity, their qualities make them ideal for Kapha and warm enough for Vata to use more than other greens.
Healing properties: Pungent and bitter tastes, warm and light qualities, influences the lungs.
Mustard Greens can help tonify and moisten the intestines, clear chest congestion and improve energy circulation. They have also been said to be able to dissolve stagnant or congealed blood.
They can reduces cold mucus (mucus that is clear or white and copious) associated with lung infections. For colds and coughs use them as a tea.
Mustard greens also contain one of the B-complex vitamins, nicotinic acid, which is a preventative and cure for pellagra.
Caution: Not for those with inflamed eye diseases, hemorrhoids, or other heat signs.
Read more in our A-Z of Ayurveda Vegetables HERE.