GIANT GARNET MUSTARD

It isn't hard to tell why this particular variety of brassica juncea is often grown as an ornamental. Left to its own devices, with enough space, its leaves grow huge, a beautiful maroon with an interesting texture and glossy finish. As an edible, though, giant garnet mustard is equally satisfying.

Nutrition: I have had trouble finding nutritional details on giant garnet specifically, but most mustards share a similar nutritional profile-- low in calories and high in vitamins. For example, the more famous arugula contains a large amount of disease-fighting properties, and mizuna a high amount of Vitamin C, iron, and folate. I think it's safe to assume that giant garnet mustard shares similar benefits and can be a delicious, healthy part of your diet.

Harvesting and cooking: Unlike other kinds of green and mustards which you may harvest by cutting off the top few inches and waiting for regrowth, giant garnet provides a harvest of individual leaves, picked or cut off at the stem. Be sure to leave at least half of the leaves on each plant so that the plant is not shocked and will continue to produce and regrow for you. Giant garnet has a spicy, mustardy flavor that may range from mild to quite spicy depending on soil, temperature, time of the year, maturity when harvested, etc. It is delicious in a salad mix of mustards and other greens, but can really be used in a wide variety of dishes used in replacement of or in conjunction with other mustards and greens.

Other uses: Recently, seeing how huge and yet durable the individual mustard leaves had grown to, I realized they could be used as a great, flavorful and low-cal, low-carb wrap! I filled the leaf with hummus, greens, shredded carrot and kraut (any number of veggies and herbs could go in there) and it was absolutely delicious, my favorite way to enjoy this mustard.