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14-September-2008 18:38:41 - juncea This article or section includes a list of references or external links, but its sources remain unclear because it lacks inline citations. You can improve this article by introducing more precise citations where appropriate. February 2008 Brassica juncea Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Brassicales Family: Brassicaceae Genus: Brassica Species: B. juncea Binomial name Brassica juncea L. Czern. This article is about the vegetable. For other uses, see mustard. Brassica juncea, also known as mustard greens, Indian mustard and leaf mustard, is a species of mustard plant. Sub-varieties include Southern Giant Curled Mustard, which resembles a headless cabbage such as Kale, but with a distinct horseradish-mustard flavor. It is also known as green mustard cabbage. Contents 1 Uses 1.1 Food 1.2 Food supplement 1.3 Green manure 1.4 Phytoremediation 2 References 3 Further reading 4 See also 5 External links Uses Food The leaves, the seeds, and the stem of this mustard variety are edible. The plant appears in some form in African, Indian, Chinese, Japanese, and Soul food cuisine. Cultivars of B. juncea are grown as greens, and for the production of oilseed. The leaves are used in African1 cooking, and leaves, seeds, and stems are used in Indian cuisine. B. juncea subsp. tatsai which has a particularly thick stem, is used to make the Indian pickle called Achar , and the Chinese pickle zha cai. The mustard made from the seeds of the Brassica juncea is called brown mustard.citation needed The leaves Raai / Rai in Gujarati are used in many Indian dishes. Brassica juncea is more pungent than the closely-related Brassica oleracea greens kale, cabbage, collard greens, et cetera and is frequently mixed with these milder greens in a dish of mixed greens, which may include wild greens such as dandelion. As with other greens in soul food cooking, mustard greens are generally flavored by being cooked for a long period with ham hocks or other smoked pork products. Mustard greens are high in Vitamin A and Vitamin K. Cantonese-style braised mustard greens, with wolfberries Cantonese-style braised mustard greens, with wolfberries Chinese and Japanese cuisines also make use of mustard greens. A large variety of B. juncea cultivars are used including zha cai tatsoi, mizuna, takana var. integlofolia, juk gai choy, and xuelihong 雪里红 or 雪里蕻. Asian mustard greens are most often stir-fried or pickled. 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. Food supplement B. juncea can hyperaccumulate cadmium and many other soil trace elements. Specially cultured, it can be used as a selenium, chromium, iron and zinc food supplement. Green manure A bunch of fresh mustard greens from the United States A bunch of fresh mustard greens from the United States 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, summer and autumn-sown mustard is cut down from October. April sowings can be cut down in June, keeping the ground clear for summer-sown crops.citation needed One of the disadvantages of mustard as a green manure is its propensity to harbor club root. Phytoremediation This plant is used to remove heavy metals from the soil in hazardous waste sites because it has a higher tolerance for these substances and stores the heavy metals in its cells. The plant is then harvested and disposed of properly. This method is easier and less expensive than traditional methods for the removal of heavy metals.It also prevents erosion of soil from these sites preventing further contamination. References ^ Grubben, G.J.H. Denton, O.A. 2004 Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen. Further reading Everitt, J.H.; Lonard, R.L., Little, C.R. 2007. Weeds in South Texas and Northern Mexico. Lubbock: Texas Tech University Press. ISBN 0-89672-614-2 See also Brassica rapa - related family of edible greens used in Asian cooking. Brassica nigra - black mustard, another mustard variety. Brassica alba - yellow or white mustard, another mustard variety. Brassica carinata - Ethiopian mustard Brassica oleracea - Wild mustard For other edible plants in the family Brassicaceae, see cruciferous vegetables. External links PROTAbase on Brassica juncea Brassica juncea Culinary description of the many tasty varieties of mustard greens Multilingual taxonomic information from the University of Melbourne Photos and information on Southern Giant Curled Mustard Mustard Green Manures: Washington State University Extension paper on cover crops. v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Brassica_juncea Categories: Brassica | Leaf vegetablesHidden categories: Articles lacking in-text citations | All articles with statements | Articles with statements since July 2008 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Bân-lâm-gú БългарÑ?ки Deutsch Français हिनà¥?दी Bahasa Indonesia Nederlands 日本語 LatvieÅ¡u Polski Svenska தமிழà¯? ä¸æ–‡ This page was last modified on 6 September 2008, at 20:56
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