My New Year’s resolutions historically include some item that has to do with being more healthy. This year, I’m going to take some hints from myself and add more of certain vegetables to my diet. One great vegetable I'm going to try to eat more of is Chinese mustard. It's not usually as hot as other mustards though some varieties are more pungent than others. The heirloom mustard my father grows is not hotter than chard and can be used any way that chard is.
Chinese mustards are believed to be anti-inflammatory, can lower cholesterol, and are packed with vitamins, including a phytonutrient that may have cancer-preventative qualities. Getting more greens in the diet is always a good thing, and adding variety makes the goal more interesting!
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.