Osaka Red Mustard is a pungent red leaf that adds zest to salads. I roll the leaf and cut into ribbons to add to salads for its beautiful color and an accent. We also cook mustards. I like to saute an onion, and add mustard to wilt. Dress with lemon juice or an interesting vinegar and oil, or the dressing of your choice.
We also add mustard and other greens to soup, egg dishes, and pasta salads. If the flavor seems strong, wilt or cook and it will mellow.
Mustard is a member of the brassica family like cabbage and broccoli. These crucifers, named after the cross shape their first leaves form, are high in antioxidants. Greens have high levels of vitamins A & C.
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