Florida Broadleaf — the wide, smooth, fast-growing mustard green of Southern gardens. Peppery and quick to the pot, cooked alone or mixed with collards and turnip tops.
Mustard greens are a Southern staple, often grown alongside collards and turnips and combined into a 'mixed greens' pot. Florida Broadleaf's big fast leaves make it a favorite for feeding a family.
Florida Broadleaf is a high-glucosinolate Brassica — its sharp peppery bite is the allyl isothiocyanate signature of a green rich in the precursors that become sulforaphane and DIM, the cruciferous compounds that activate Nrf2 detox enzymes, support estrogen metabolism in fibroid-prone women, and show anti-cancer activity. It also brings dietary nitrate for nitric-oxide blood pressure lowering, vitamin K1 for bone and arterial health, and abundant vitamin A and C.
Cooks much faster than collards — 20-30 minutes is enough. Strip thick stems, ribbon the leaves. The peppery edge mellows with cooking; mix with collards and turnip greens for a balanced pot.
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