12 Seasonal Vegetables India Has This Season

3. Mustard Greens (Sarson)

Sarson or mustard greens are synonymous with hearty winter cooking in large parts of North India. They mature in cool months and deliver a pleasantly sharp, mustardy bite that softens with slow cooking. Packed with calcium, vitamins A and C, and fibre, these greens are a classic for saag, where slow simmering with spinach and spices creates a dish that can feed a family and warm up a whole evening. Choose bunches with bright leaves and no yellow patches. Since sarson can be fibrous, blanch briefly or cook longer to soften the texture; many cooks mix it with palak or bathua to balance the flavor. To store, wrap leaves in a slightly damp cloth and keep them in the refrigerator to preserve moisture without turning slimy. Small-market vendors often sell the greens bundled with mustard stems attached—those stems are useful for tempering or can be discarded if too woody. Serve saag with makki ki roti for a traditional winter meal that still feels like home in many regions.