Are Brassica Oleracea & Mustard Greens the Same?

Description

• The long-stemmed leaves of collard are dark green, and resemble the outer leaves of cabbage. They're smooth and fleshy with smooth margins and grow in a rosette instead of forming a head. Kale leaves don't form a head either, but are smaller and not as thick as collard leaves. Potherb mustard leaves are thin, smooth and deeply notched. The three leaves differ in flavor, too. Collard and kale both have mild cabbage tastes, but collard is milder than kale, while mustard greens have a peppery taste.

Growing

• Greens are easy to grow and kale, collards and mustard require similar care. All three vegetables grow best in full sunlight, although kale and collard do better with some shade during the hottest part of the summer. All three require regular watering, although collards are more tolerant of drought. Cold temperatures make kale and collard taste sweeter and they can tolerate temperatures down to 20 degrees Fahrenheit, as can mustard greens. Collards and kale don't tolerate temperatures above 80 degrees, but mustard greens are all right in temperatures up to 85 degrees.

Problems

• Kale, collard and mustard greens are all susceptible to numerous fungal and bacterial diseases including damping off problems, root knot, bacterial leaf diseases like black rot and peppery leaf spot, and fungal leaf problems like anthracnose, downy mildew and white rust. Several pests attack these plants including nematodes, diamondback moths, cabbage loopers, aphids, harlequin bugs, beet armyworms, cutworms and cabbage webworms. Contact your local county extension for help in dealing with diseases and pests.

Nutrition

• Collard greens, kale and mustard greens are high in vitamins and minerals like vitamins K, A, C, B1 and B6. They also contain manganese, potassium, phosphorus, iron and magnesium as well as protein and dietary fiber. In addition, collard greens and kale provide omega-3 fatty acids, while mustard greens contain copper. All three vegetables also contain high levels of antioxidants.

Cooking

• Greens can be steamed or boiled and served with butter, salt and pepper. Some people like to add vinegar, and Southerners serve collard greens with salt pork or ham. Kale and mustard greens are served raw in salads, and mustard can also be pickled or used in stir-fry.