Hojas de Mostaza

Elija un lugar con sol pleno o semisombra y suelo moderadamente fértil con pH 6,0-7,5. No necesita enmiendas especiales, aunque agradece algo de compost.

Siembre semillas directamente en el exterior a 0,5 cm de profundidad en primavera u otoño, en hileras o dispersas. El crecimiento es muy rápido: 30-40 días hasta la cosecha. Resiembre cada 2-3 semanas para producción continua.

Riegue regularmente para mantener el suelo húmedo. En verano, proporcione sombra parcial para retrasar el espigado. No requiere abonado intensivo.

Mustard greens (Brassica juncea) originated in the Himalayan region of Central Asia, likely arising as a natural hybrid between Brassica rapa (turnip/field mustard) and Brassica nigra (black mustard) thousands of years ago. Archaeological evidence and ancient texts indicate cultivation in India dating back at least 5,000 years, where the plant was valued for its leaves, seeds, and oil. From the Indian subcontinent, mustard greens spread along trade routes to China, where they became a foundational ingredient in regional cuisines — particularly in Sichuan and Cantonese cooking — and were developed into dozens of distinct varieties including gai choy, mizuna, and tatsoi.

Mustard greens reached the Mediterranean basin via Persian and Arab traders, where they integrated into European gardening traditions. The Romans cultivated mustard primarily for its seeds as a condiment, but the leafy greens were also consumed. In Africa, mustard greens became widely cultivated across the continent, and enslaved Africans brought their culinary knowledge of cooking greens to the American South. There, mustard greens joined collards, turnip greens, and kale as essential components of Southern soul food tradition, slow-braised with smoked pork and served with cornbread — a culinary practice that endures as a cornerstone of Southern cooking today.

Today, India and China are the world's largest producers of Brassica juncea, grown both for oil seed production and as a leafy vegetable. In the United States, mustard greens are commercially grown across the Southeast and are increasingly popular nationwide as interest in diverse leafy greens expands beyond conventional lettuce and spinach. Modern breeding has produced an enormous range of varieties — from the giant, ruffled leaves of Southern Giant Curled to the delicate, deeply cut foliage of Japanese mizuna — each suited to different culinary traditions and growing conditions.

Se adapta a suelos de fertilidad media con pH 6,0-7,5. Un poco de compost al sembrar es suficiente. El exceso de nitrógeno produce hojas amargas y espigado prematuro.

Coseche hojas baby a los 20-25 días para ensaladas mixtas. Para hojas adultas espere 30-45 días. Corte las hojas exteriores dejando el corazón para continuar la producción.

Conserve en bolsa hermética en el refrigerador hasta 5 días. Lave y seque completamente antes de guardar para prolongar la frescura.

Las hojas jóvenes son excelentes en ensaladas mixtas por su picante característico. Las hojas maduras se saltean con ajo, se añaden a sopas o se preparan al vapor como espinacas.