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Mustard Greens

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Hello Gardeners, I’m Amanda McNulty with Clemson Extension and Making It Grow. When my mother felt a little low in energy, she’d say, “I need some Lexington County tender greens, which are a type of mustard green. These come from Brassica juncea, a different species than the collards and kales, and originated in western or central Asia. In parts of the world, varying cultivars of mustard greens are used for different purposes, including collecting the seeds to make brown mustard, which is more pungent in flavor than yellow mustard. The seeds are also used to make a cooking oil, which is probably way too strong for our Western palate but highly prized in India and neighboring countries. Some types of mustard grown for their leaves are hot; you don’t have to add any Texas Pete. But those Lexington county greens Momma sought out are mild and still full of vitamins and minerals. 

Amanda McNulty is a Clemson University Extension Horticulture agent and the host of South Carolina ETV’s Making It Grow! gardening program. She studied horticulture at Clemson University as a non-traditional student. “I’m so fortunate that my early attempts at getting a degree got side tracked as I’m a lot better at getting dirty in the garden than practicing diplomacy!” McNulty also studied at South Carolina State University and earned a graduate degree in teaching there.