Leaf mustard

Leaf Mustard (Brassica juncea), also known as Indian Mustard, Chinese Mustard, and Brown Mustard, is a species of mustard plant and an important green leafy vegetable, particularly in Asian cuisines.

Description

Leaf Mustard is a fast-growing, self-seeding annual, with deep green, serrated leaves. It is characterized by its sharp, strong flavor and aroma, similar to that of Dijon Mustard. The plant can reach up to 2-3 feet in height and produces yellow flowers in the summer.

Cultivation

Leaf Mustard is a cool-season crop and grows best in a well-drained, fertile soil, with a pH of 6.0-7.5. It is typically direct-seeded into the garden in early spring, but can also be started indoors 4-6 weeks before the last frost date.

Uses

Leaf Mustard leaves are used in many dishes in Indian, Chinese, Japanese, and Korean cuisines. They can be eaten raw in salads, stir-fried, or used in soups and stews. The seeds of the plant are also harvested to produce mustard seeds, which are used to make mustard condiment.

Health Benefits

Leaf Mustard is rich in Vitamin C, Vitamin K, Vitamin A, and Vitamin E. It also contains high levels of Iron, Calcium, Magnesium, and Potassium. The leaves are also a good source of dietary fiber.

See Also

• Mustard Plant
• Mustard (condiment)
• Indian Cuisine
• Chinese Cuisine
• Japanese Cuisine
• Korean Cuisine

References

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