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Brassica juncea or mustard greens are, as the name implies, the leaves of the plant which produces mustard seeds. Also known as gai choy, Indian or Japanese mustard, or California pepper grass; the leaves can be flat, crumpled or lacy-edged.
One of the most pungent and interesting of all the greens, as well as a very generous source of vitamin A, mustard greens are widely used in French, Chinese and Southern U.S. cuisines. Goes very well sauteed with chopped bacon and red potatoes, or simply stir fried in olive oil with a minced garlic clove.
Mustard greens are a cool season crop, and it's a good idea to rotate it between peas and wheat crops as it seems to help prevent root rot.
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