Red mustard
Micro red mustard – peppery freshness with character
Red mustard microgreens are for those moments when a dish needs a little more character. The beautiful leaves hide a fresh, peppery taste that recalls mustard and mild horseradish.
Benefits
Red mustard microgreens are a source of vitamin C, vitamin K and dietary fibre (USDA FoodData Central data for mustard leaf: 70 mg of vitamin C, 258 µg of vitamin K and 3.2 g of fibre per 100 g, that is 88 % and 343 % of the nutrient reference value for the two vitamins).
Vitamin C contributes to the normal function of the immune system and to the protection of cells from oxidative stress. Vitamin K contributes to normal blood clotting and to the maintenance of normal bones. Dietary fibre is an important part of a balanced diet.
Their pungency comes from glucosinolates, compounds typical of the brassica family that mustard belongs to.
Taste
Peppery, mildly hot and mustardy, with a pleasant freshness and a spicy aftertaste. The intensity is higher, so you do not need much to change the taste of a whole dish.
Where does it feel most at home?
Red mustard loves creamy and richer flavours that need a fresh peppery contrast. Try it with cream cheese, brie, goat cheese, avocado or hummus. Its bite breaks up the creaminess and makes the combination livelier.
It is also excellent on sandwiches and toast with eggs, cheese or roast meat, where the mustard note naturally complements saltier, denser foods. It pairs beautifully with roast pumpkin, sweet potato and other sweet vegetables, where the mild heat balances their natural sweetness.
If you like bolder flavours, add it to a rice or quinoa bowl, Asian dishes, fish or meat, especially together with sesame, soy sauce, ginger or a citrus dressing.
Our little trick: when a dish feels too calm, do not reach for the hot sauce first. Try a little red mustard instead.
The plants are ready about 10 days after sowing. The amount in two cups is roughly 32 g - 34 g.
Sources
- USDA FoodData Central – the US Department of Agriculture food composition database (record “Mustard greens, raw”).
- Ebert (2022), “Sprouts and microgreens – novel food sources for healthy diets”, Plants 11(4):571 (review of microgreens).
- Regulation (EU) No 432/2012 – list of permitted health claims made on foods (vitamin C, vitamin K).