Season: March to May and September to December
Description: Mustard greens are a source of vitamins A and C, which are antioxidants that may reduce your risk of heart disease and certain cancers. Vitamin A helps maintain eye health. Vitamin C helps protect skin from bruising, helps heal cuts and keeps gums healthy. Eating foods with vitamin C helps the body absorb iron. Mustard greens also provides vitamin K, calcium, magnesium, potassium and fiber. Vitamin K, calcium and magnesium help build and maintain strong bones. Potassium helps maintain healthy blood pressure, and fiber helps control cholesterol and keeps you regular. Spinach is also a source of folate, which may reduce your risk of heart disease. Eating foods with folate before pregnancy helps lower the risk of delivering a baby with neural tube defects.
Selection: Mustard greens that do not have any yellowing, blemishes or withering. Stems should look freshly cut and not too thick, dry, browned, or split.
Storing: Remove bands holding bunches together. Wrap in paper towels and store in plastic bags. Refrigerate in the lower part of the refrigerator in the high-humidity bin for up to 5 days.
