Mustard leaves (Naturally Grown)

Mustard leaves, or mustard greens, are nutritious, peppery leafy vegetables from the Brassica family, known for their naturally spicy flavor. They are rich in vitamins K, C, and A, along with fiber and antioxidants. Widely used in Indian cuisine (especially in Sarson ka Saag), as well as in Chinese and other global dishes, mustard greens can be enjoyed cooked—such as sautéed or added to soups—or eaten raw in salads. Their nutrient profile supports heart, bone, eye, and immune health.

Health Benefits:

• Antioxidant & Anti-inflammatory: Protects cells from damage.
• Heart Health: Helps lower cholesterol and reduce heart disease risk.
• Bone Health: Vitamins support bone strength.
• Immune Support: Boosts immune defense

  
  
  Usage Ideas:

• Raw: Added to salads or blended into smoothies for a spicy kick.

• Cooked: They are commonly boiled, steamed, braised, or stir-fried.
  

• Sarson da Saag: A very popular Punjabi dish from the Indian subcontinent, where the greens are slow-cooked and often served with makki di roti (corn flatbread).

• They are also used in various African, Chinese, Japanese, and Southern U.S. cuisines in soups, stews, and as a side dish.