White mustard is like Red and Green mustard with its flavor and growing cycles. The flavor of White mustard leaves is peppery, but slightly gentle than red and green varieties. It has soft texture but becomes fibrous when gets matured.
White mustard greens are available for entire year with peak season in spring.
(available in the summer and fall months in New England)
White mustard greens are full of vitamins A, B, C and K, as well as anti-cancer compounds, including antioxidants, anti-inflammatory and natural detoxifying properties.
White mustard greens can be cooked and can be used in raw preparations. Mustard greens make good combination with rich meats such as pork, lamb and smoked sausages, creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars, especially apple cider and rice, nuts like pistachios and hazelnuts, herbs and spices including cumin, cilantro, dill, garlic, fennel and coriander.
Mustard greens are found in India. Though very tolerable of a variety of climate and soil conditions, they prefer rich organic nutrient-dense soils, full sun and cool temperatures for efficient and fast growth.