| Brassica juncea | |
|---|---|
 | |
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Brassicales |
| Family: | Brassicaceae |
| Genus: | Brassica |
| Species: | B. juncea |
| Binomial name | |
| Brassica juncea | |
Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. [1]
Brassica juncea cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai. [2]
| Group | Image | Description | |
|---|---|---|---|
| leaf mustard (芥菜) | leaf mustard (芥菜) |  | The leaf mustard is known as "bamboo mustard", "small gai choy" (小芥菜), and "mustard cabbage". |
| Korean red mustard (적갓) |  | The mustard plant produces deep purple-red leaves with green petiole. | |
| Japanese giant red mustard (タカナ, 高菜) |  | The giant-leafed mustard, also known as "Japanese mustard", "takana" (タカナ, 高菜), has purple-red savoy leaves with strong, sharp, peppery taste. | |
| snow mustard (雪里蕻) |  | Previously identified as B. juncea var. foliosa and B. juncea subsp. integrifolia var. subintegrifolia. [3] The mustard plant is known as "red-in-snow mustard", "green-in-snow mustard" and "xuělǐhóng / hsueh li hung". | |
| curled-leaf mustard |  | Previously identified as B. juncea subsp. integrifolia var. crispifolia. [3] The mustard plant is known as "curled mustard", "American mustard", "Southern mustard", "Texas mustard", and "Southern curled mustard". | |
| cut-leaf mustard | mizuna (ミズナ, 水菜) |  | Previously identified as B. juncea subsp. integrifolia var. japonica. [3] |
| large-petiole mustard | large-petiole mustard |  | |
| horned mustard | Previously identified as B. juncea subsp. integrifolia var. strumata. [3] The mustard plant has a "horn" in the center of its stem, thus its name, "horned mustard". | ||
| head mustard | head mustard |  | Previously identified as B. juncea subsp. integrifolia var. rugosa. [3] The mustard plant is known as "head mustard", "Swatow mustard", and "heart mustard", and "dai gai choy (大芥菜)". |
| Group | Image | Description | |
|---|---|---|---|
| oil-seed mustard | canola |  | Oil seed cultivars of B. juncea subsp. juncea, [3] along with oil seed cultivars of the related species B. napus and B. rapa , are referred to as canola. Other common names include "brown mustard", "Indian mustard", and "oilseed mustard". The mustard plant is called rai or raya in India. |
| Group | Image | Description | |
|---|---|---|---|
| root mustard | root mustard | Previously identified as B. juncea subsp. napiformis. [3] The mustard plant is known as "root mustard", "large-root mustard", "tuberous-root mustard", and "turnip-root mustard". | |
| Group | Image | Description | |
|---|---|---|---|
| multishoot mustard | multishoot mustard | Previously identified as B. juncea subsp. tsatsai var. multiceps. [3] The mustard plant is known as "chicken mustard", "multishoot mustard", and "nine-head mustard". | |
| big-stem mustard | Stem Mustard (茎用芥/芥菜头) |  | Previously identified as B. juncea subsp. tsatsai var. tumida. [3] The mustard plant with knobby, fist-sized, swollen green stem is known as "big-stem mustard" or "swollen-stem mustard". |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 110 kJ (26 kcal) |
4.51 g | |
| Sugars | 1.41 g |
| Dietary fiber | 2 g |
0.47 g | |
2.56 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 77% 618 μg69% 7400 μg10400 μg |
| Thiamine (B1) | 4% 0.041 mg |
| Riboflavin (B2) | 5% 0.063 mg |
| Niacin (B3) | 3% 0.433 mg |
| Pantothenic acid (B5) | 2% 0.12 mg |
| Vitamin B6 | 8% 0.098 mg |
| Folate (B9) | 2% 9 μg |
| Vitamin C | 30% 25.3 mg |
| Vitamin E | 12% 1.78 mg |
| Vitamin K | 564% 592.7 μg |
| Minerals | Quantity %DV† |
| Calcium | 12% 118 mg |
| Iron | 7% 0.87 mg |
| Magnesium | 4% 13 mg |
| Phosphorus | 6% 42 mg |
| Potassium | 3% 162 mg |
| Sodium | 1% 9 mg |
| Zinc | 2% 0.22 mg |
| Other constituents | Quantity |
| Water | 92 g |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
In a 100-gram (3+1⁄2-ounce) reference serving, cooked mustard greens provide 110 kilojoules (26 kilocalories) of food energy and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source of vitamin E and calcium. Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat (table).
The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Bangladeshi, Chinese, Filipino, Tripuri, Italian, Indian, Japanese, Okinawan, Nepali, Pakistani, Korean, Southern and African-American (soul food) cuisines. Cultivars of B. juncea are grown for their greens, and for the production of mustard oil. The mustard condiment made from the seeds of the B. juncea is called brown mustard and is considered to be spicier than yellow mustard. [4] [5]
Because it may contain erucic acid, a potential toxin, mustard oil is restricted from import as a vegetable oil into the United States. [6] Essential oil of mustard, however, is generally recognized as safe by the U.S. Food and Drug Administration. [6] In Russia, this is the main species grown for the production of mustard oil. It is widely used in canning, baking and margarine production in Russia, and the majority of Russian table mustard is also made from B. juncea.
The leaves are used in African cooking, [7] and all plant parts are used in Nepali cuisine, particularly in the mountain regions of Nepal, as well as in the Punjabi cuisine in the northern part of the Indian subcontinent, where a dish called sarson da saag (mustard greens) is prepared. [8] B. juncea subsp. tatsai, which has a particularly thick stem, is used to make the Nepali pickle called achar, and the Chinese pickle zha cai . This plant is called "lai xaak" in Assamese and it is cultivated hugely during the winters. It is eaten in any form in Assam and Northeast, be it boiled or added raw in salad, cooked alone or with pork.
The Gorkhas of the Indian states of Darjeeling, West Bengal and Sikkim as well as Nepal prepare pork with mustard greens (also called rayo in Nepali). It is usually eaten with relish and steamed rice, but can also be eaten with roti (griddle breads). In Nepal it is also a common practice to cook these greens with meat of all sorts, especially goat meat; which is normally prepared in a pressure cooker with minimal use of spices to focus on the flavour of the greens and dry chillies. B. juncea (especially the seeds) is more pungent than greens from the closely related B. oleracea (kale, broccoli, and collard greens), [9] and is frequently mixed with these milder greens in a dish of "mixed greens".
Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine, it is known as takana and often pickled for use as filling in onigiri or as a condiment. Many varieties of B. juncea cultivars are used, including zha cai, mizuna , takana (var. integrifolia), juk gai choy, and xuelihong. Asian mustard greens are most often stir-fried or pickled. (See pickled mustard.) A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. Brassica juncea is also known as gai choi, siu gai choi, xaio jie cai, baby mustard, Chinese leaf mustard or mostaza. [10]
Vegetable growers sometimes grow mustard as a green manure. Its main purpose is to act as a mulch, covering the soil to suppress weeds between crops. If grown as a green manure, the mustard plants are cut down at the base when sufficiently grown, and left to wither on the surface, continuing to act as a mulch until the next crop is due for sowing, when the mustard is dug in. In the UK, mustard sown in summer and autumn is cut down starting in October. April sowings can be cut down in June, keeping the ground clear for summer-sown crops. [11] One of the disadvantages of using mustard as a green manure is its propensity to harbor club root.
This mustard plant is used in phytoremediation to remove heavy metals, such as lead, from the soil in hazardous waste sites because it has a higher tolerance for these substances and stores the heavy metals in its cells. [12] In particular, Brassica juncea was particularly effective at removing cadmium from soil. [13] The process of removing heavy metals ends when the plant is harvested and properly discarded. Phytoremediation has been shown to be cheaper and easier than traditional methods for heavy metal reduction in soils. [14] In addition, it has the effect of reducing soil erosion, reducing cross-site contamination. [12]
The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. "Turnip" is also used in Northern England, Scotland, Ireland, Cornwall, Devon, and parts of Canada, to regularly refer to rutabaga, also known as neep or swede, a larger, yellow root vegetable in the same genus (Brassica).
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower ; Brussels sprouts ; and Savoy cabbage.
Brassica is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. Crops from this genus are sometimes called cole crops—derived from the Latin caulis, denoting the stem or stalk of a plant.
Rapeseed, also known as oilseed rape, is a bright-yellow flowering member of the family Brassicaceae, cultivated mainly for its oil-rich seed, which naturally contains appreciable amounts of erucic acid. The term "canola" denotes a group of rapeseed cultivars that were bred to have very low levels of erucic acid and which are especially prized for use as human and animal food. Rapeseed is the third-largest source of vegetable oil and the second-largest source of protein meal in the world.
Collard is a group of certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli. Collard is generally described as part of the Acephala (kale) cultivar group, but gets its own variety as Brassica oleracea var. viridis. The name "collard" comes from the word "colewort".
Kale, also called leaf cabbage, belongs to a group of cabbage cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head. Kales are considered to be closer to wild cabbage than most of the many domesticated forms of Brassica oleracea. It is derived from wild mustard.
Chinese cabbage is either of two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group and the Chinensis Group.
Rapini or broccoli rabe is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine.
Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resulting volatile oil by distillation. It can also be produced by dry distillation of the seed. Pressed mustard oil is used as cooking oil in some cultures, but sale is restricted in some countries due to high levels of erucic acid. Varieties of mustard seed also exist that are low in erucic acid.
Bok choy, pak choi or pok choi is a type of Chinese cabbage, used as food. Chinensis varieties do not form heads and have green leaf blades with lighter bulbous bottoms instead, forming a cluster reminiscent of mustard greens. It has a flavor between spinach and water chestnuts but is slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens.
Rhamphospermum nigrum, black mustard, is an annual plant cultivated for its dark-brown-to-black seeds, which are commonly used as a spice. It is native to cooler regions of North Africa, temperate regions of Europe, and parts of Asia.
Brassica rapa is a plant species growing in various widely cultivated forms including the turnip ; Komatsuna, napa cabbage, bomdong, bok choy, and rapini.
The mustard plant is any one of several plant species in the genera Brassica and Sinapis in the family Brassicaceae. Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. Many vegetables are cultivated varieties of mustard plants; domestication may have begun 6,000 years ago.
Suancai is a traditional Chinese pickled Chinese cabbage or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used and the method of production.
Tatsoi is an Asian variety of Brassica rapa grown for greens. Also called tat choy, it is closely related to the more familiar bok choy. This plant has become popular in North American cuisine as well, and is now grown throughout the world.
Crotalaria juncea, known as brown hemp, Indian hemp, Madras hemp, or sunn hemp,धाकटी घागरी, is a tropical Asian plant of the legume family (Fabaceae). It is generally considered to have originated in India.
Zha cai, also romanized as Cha tsai, is a type of pickled mustard plant stem originating from Chongqing, China. The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi. In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable, although all of these terms may also refer to any of a number of other Chinese pickles, including the several other types in the Sichuan province itself.
| Species | |
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| Cultivars | |
| Authority control databases: National |
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