Mustard Green - A Step Towards Health

Abstract

Mustard greens (Brassica juncea var. rugosa) are an important leafy vegetable crop widely cultivated across Central and Eastern Asia, especially in the Himalayan and Northeastern regions of India. valued for their pungent flavor, versatility in culinary applications, and significant nutritional density. The leaves contain high levels of essential vitamins (A, C, E, and K), minerals such as calcium, potassium, and iron, along with beneficial phytochemicals including flavonoids and glucosinolates that contribute to antioxidant, anti-inflammatory, and anticancer activities. Regular dietary consumption supports cardiovascular health, immunity enhancement, improved vision, cognitive wellness, and musculoskeletal development. Mustard greens are commonly grown during winter seasons under smallholder conditions, with nursery raising followed by transplanting and harvest within 30 days for leafy use or up to three months for seed production. Diverse utilization methods—fresh, cooked, fermented, or dehydrated—enhance year-round availability and cultural acceptance in regional cuisines. Given their nutritive, therapeutic, and economic significance, mustard greens represent a vital functional food capable of contributing to food and nutritional security in mountainous agro-ecosystems.