Mustard leaves are used to make the famous Punjabi delicacy Sarsoon ka Saag. It is very popularly chopped finely, boiled and cooked along with other greens like spinach and methi. Fresh tender mustard greens are eaten raw either as salad or as juice. Its pungent, peppery flavour is somewhat tamed by adding butter, tomato, garlic and onion to the recipes.
How to store mustard leaves, sarson ke patte, sarson ki bhaji
The leaves wilt soon if kept at room temperature; therefore, should be stored inside the refrigerator immediately. Although they can be stored for up to three days in the cold storage, fresh mustard greens should be used as soon as early as possible to get maximum nutrition.
Health benefits of mustard leaves, sarson ke patte, sarson ki bhaji
Mustard greens, like spinach, are the storehouse of many phyto-nutrients that have health promotional and disease prevention properties. Mustards leaves are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol levels. The mustard greens have the highest Vitamin K among leafy vegetables. Fresh leaves are also a very good source of folic acid. 100 gm of chopped mustard leaves gives 187 mcg of folic acid. Fresh mustard leaves are an excellent source of vitamin-C too. A cup of chopped leaves will fulfil about 80% of day’s requirement of vitamin C. Mustard leaves are also incredible sources of vitamin-A. Good amounts of vitamin A ensures a healthy vision and delay in macular degeneration and cataract. Being high in potassium and low on sodium count, these greens also suit hypertensives. All they need to keep a watch is addition of salt in making any recipe using sarson. Chopped mustard leaves
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Mustard leaves should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots.
Put the washed and drained mustard leaves on a chopping board and chop them finely or coarsely as per the recipe requirement.