Mustard greens, are popular in southern states. Mustard is a member of the cruciferous vegetable family. It shares the same cancer-preventing benefits of broccoli, cabbage and kale. Mustard is a winter vegetable with a pungent flavor and can be found when other vegetables are not in season.

Mustard greens can be eaten raw or cooked. The whole plant can be cut at once or individual outer leaves can be picked for a cut-and-come-again harvest. The young leaves, four to five inches long , are mild-flavored and can be eaten raw in salads. The older leaves taste better when prepared as cooked greens. Avoid yellow, over mature mustards with seeds or yellow flowers attached.

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