So What's the Difference?

When it comes to greens, what's the difference?

Greens offer a variety of tastes to suit any palate!

Mustards have a softer texture and more peppery taste.

Collards allow other flavors to be easily appreciated.

Turnips are a tiny bit bitter in comparison, with more texture.

Try them all in a variety of dishes!

When Greens are in season, be sure to plan ahead, and freeze for enjoyment during the summer months.

• Greens may be prepared ahead of time and frozen for quick, easy meals during the year on those days where there is no time to cook! 
• Greens may also be washed, and torn, then placed in freezer baggies for future use. 
• Because Greens tend to do well in winter (being chemically enhanced naturally by cold weather changes), it's the perfect time to purchase our reasonably-priced, pesticide-free Greens (collards, mustards, turnips) to freeze for use later in the year.
• Greens are delicious in soups, stews, casseroles, with pasta - just about any side dish can be enhanced with nutritious, colorful, greens!

Greens are excellent sources of soluble and insoluble fiber, assisting in LDL cholesterol levels, and protecting against constipation, colon issues, and hemorrhoids.

They are high in folates, Vitamin C, A, K and B complex. The leaves and stems are excellent sources of copper, manganese, zinc, calcium and selenium.

Mercola.com says:

Beet Greens: contain notable amounts of calcium, iron, magnesium and phosphorus. They also contain vitamins A, B-complex and C.

Kale: eases lung congestion and is beneficial to the stomach, liver and immune system. It contains lutein and zeaxanthin, which protect the eyes from macular degeneration; indole-3-carbinol, which may protect against colon cancer; and is an excellent source of calcium, iron, vitamins A and C, and chlorophyll.

Mustard greens are an excellent anticancer vegetable. They may also be beneficial for colds, arthritis or depression. While mustard greens sold in the United States are relatively mild in flavor, some mustard green varieties, especially those in Asia, can be as hot as a jalapeno pepper depending on their mustard oil content.