Product Code Database
Brassica juncea, commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.
| 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) 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 as B. juncea var. foliosa and B. juncea subsp. integrifolia var. subintegrifolia. 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. 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 as B. juncea subsp. integrifolia var. strumata. 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. The primary varieties are Swatow ( dai gai choy, heart mustard cabbage, wrapped mustard cabbage) and Bamboo ( jook gai choi). (2025). 9780794600785, Periplus Editions. ISBN 9780794600785 |
| oilseed mustard | Oilseed mustard is called rai or raya 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 as canola. |
| root mustard | Previously identified as B. juncea subsp. napiformis. The mustard plant is known as "root mustard", "large-root mustard", "tuberous-root mustard", and "turnip-root mustard". |
Because it may contain erucic acid, a potential toxin, mustard oil is restricted from import as a vegetable oil into the United States. Essential oil of mustard, however, is generally recognized as safe by the U.S. Food and Drug Administration. 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,Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen. 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. B. juncea subsp. tatsai, which has a particularly thick stem, is used to make the Nepali pickle called achar, and the Chinese pickles 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.
During Taiwanese New Year's Eve, people eat mustard green () as a part of the reunion dinner, symbolizing longevity.
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 language). 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), and is frequently mixed with these milder greens in a dish of "mixed greens".
Chinese and 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-fry 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, xiao jie cai, baby mustard, Chinese leaf mustard or mostaza.
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