Brassica juncea, commonlymustard greens,brown mustard,Chinese mustard,Indian mustard,Korean green mustard,leaf mustard,Oriental mustard andvegetable mustard, is a species ofmustard plant.[1]
The leaf mustard is known as "bamboo mustard", "small gai choy" (小芥菜), and "mustard cabbage".
Korean red mustard (적갓) and green mustard(청갓)
The mustard plant produces deep purple-red leaves(적갓) and green leaves(청갓) 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 asB. juncea var.foliosa andB. 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 asB. juncea subsp.integrifolia var.crispifolia.[3] The mustard plant is known as "curled mustard", "American mustard", "Southern mustard", "Texas mustard", and "Southern curled mustard".
large-petiole mustard
large-petiole mustard
horned mustard
Previously identified asB. 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 asB. juncea subsp.integrifolia var.rugosa.[3] The primary varieties are Swatow (dai gai choy, heart mustard cabbage, wrapped mustard cabbage) and Bamboo (jook gai choi).[4]
Oilseed mustard is calledrai orraya in India. Like other oilseed brassicas, it has both high-erucic acid and low-erucic acid cultivars. The low-erucic acid cultivars are referred to ascanola.[3]
Previously identified asB. juncea subsp.napiformis.[3] The mustard plant is known as "root mustard", "large-root mustard", "tuberous-root mustard", and "turnip-root mustard".
Previously identified asB. 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 asB. 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".
In a 100-gram (3+1⁄2-ounce) reference serving, cooked mustard greens provide 110 kilojoules (26 kilocalories) offood energy and are a rich source (20% or more of theDaily Value) of vitaminsA,C, andK—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source ofvitamin E andcalcium. Greens are 92% water, 4.5%carbohydrates, 2.6%protein and 0.5%fat (table).
The leaves are used in African cooking,[10] and all plant parts are used inNepali cuisine, particularly in the mountain regions ofNepal, as well as in thePunjabi cuisine in the northern part of theIndian subcontinent, where a dish calledsarson da saag (mustard greens) is prepared.[11]B. juncea subsp.tatsai, which has a particularly thick stem, is used to make theNepali pickle calledachar, and theChinese pickled productszha cai andya 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.
TheGorkhas of theIndian states ofDarjeeling, West Bengal andSikkim as well asNepal prepare pork with mustard greens (also calledrayo inNepali). It is usually eaten with relish and steamed rice, but can also be eaten withroti (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 relatedB. oleracea (kale,broccoli, andcollard greens),[14] and is frequently mixed with these milder greens in a dish of "mixed greens".
Chinese andJapanese cuisines also make use of mustard greens. In Japanese cuisine, it is known astakana and often pickled for use as filling inonigiri or as a condiment. Many varieties ofB. juncea cultivars are used, includingzha cai,mizuna,takana (var.integrifolia),juk gai choy, andxuelihong. Asian mustard greens are most oftenstir-fried orpickled. (Seepickled mustard.) ASoutheast Asian dish calledasam gai choy orkiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens withtamarind, driedchillies and leftover meat on the bone. Brassica juncea is also known asgai choi,siu gai choi,xiao jie cai, baby mustard, Chinese leaf mustard ormostaza.[15]
Vegetable growers sometimes grow mustard as agreen manure. Its main purpose is to act as amulch, 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.[16] One of the disadvantages of using mustard as a green manure is its propensity to harborclub root.[citation needed]
This mustard plant is used inphytoremediation to remove heavy metals, such aslead, from the soil inhazardous waste sites because it has a higher tolerance for these substances and stores the heavy metals in its cells.[17] In particular,Brassica juncea was particularly effective at removingcadmium from soil.[18] 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.[19] In addition, it has the effect of reducing soil erosion, reducing cross-site contamination.[17]
^Spect, C.E.; Diederichsen, A. (2001)."Brassica". In Hanelt, Peter (ed.).Mansfeld's Encyclopedia of agricultural and horticultural crops (1. Engl. ed.). Berlin:Springer. pp. 1453‒1456.ISBN3-540-41017-1.Archived from the original on 28 February 2018. Retrieved20 February 2018.
^Sakorn, P.; Rakariyatham, N. (June 13, 2012). "Biodegradation of glucosinolates in brown mustard seed meal (Brassica juncea) by Aspergillus sp. NR-4201 in liquid and solid-state cultures".Biodegradation.13 (6):395–9.doi:10.1023/A:1022851129684.PMID12713131.S2CID23927681.
^Ghawi, S. K.; Shen, Y; Niranjan, K; Methven, L (2014). "Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties".Journal of Food Science.79 (9): S1756–62.doi:10.1111/1750-3841.12556.PMID25156799.
^abNaser A. Anjum; et al., eds. (2012).The plant family Brassicaceae contribution towards phytoremediation. Dordrecht: Springer.ISBN9789400739130.
^Schneider, Thorsten; Haag-Kerwer, Angela; Maetz, Mischa; Niecke, Manfred; Povh, Bogdan; Rausch, Thomas; Schüßler, Arthur (September 1999). "Micro-PIXE studies of elemental distribution in Cd-accumulating Brassica juncea L".Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms.158 (1–4):329–334.Bibcode:1999NIMPB.158..329S.doi:10.1016/S0168-583X(99)00356-0.
.jpg)
