mustard greensB. junceamustardIndia mustardtakanaIndian mustardmustard greenMustard, browngatleaf mustard
Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.wikipedia
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canolaCanola/Rapeseed oilcanola (rapeseed) oil
B. campestris L. or Brassica juncea, which are also referred to as "canola".
Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.
The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens.
tatsai, which has a particularly thick stem, is used to make the Nepali pickle called achar, and the Chinese pickle zha cai.
The pickle is made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tatsai.
mustardhoney mustardhot mustard
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.
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown/ Indian mustard, Brassica juncea; or black mustard, Brassica nigra).
KVitamin K 1 menaquinone
In 100 grams, cooked mustard greens provide 26 calories and are a rich source (20% or more of the Daily Value) of vitamins A, C and K which is especially high as a multiple of its Daily Value.
volatile oil of mustardmustard seed oilessential oil of mustard
But in Russia, this is the main species grown for the production of mustard oil.
It can be produced from black mustard (Brassica nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta).
B. rapafield mustardOilseed rapa
Brassica rapa – related family of edible greens used in Asian cooking
The oil made from the seed is sometimes also called canola or colza, which is one reason why it is sometimes confused with rapeseed oil, but this comes from a different Brassica species (Brassica napus). The oilseeds known as canola are sometimes particular varieties of Brassica rapa (termed Polish Canola) but usually the related species Brassica napus (rapeseed) and Brassica juncea (mustard greens and mizuna).
sarson ka saagSaron da saag
The leaves are used in African cooking, and all plant parts are used in Nepali cuisine, particularly in the mountain regions of Nepal, as well as in the Punjab cuisine of India and Pakistan, where a dish called sarson da saag (mustard greens) is prepared.
It is made from mustard greens (sarson) and spices such as garam masala, ginger and garlic.
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.
Lead, using Indian mustard (Brassica juncea), ragweed (Ambrosia artemisiifolia), hemp dogbane (Apocynum cannabinum), or poplar trees, which sequester lead in their biomass.
Brassica juncea (especially the seeds) is more pungent than greens from the closely related Brassica oleracea (kale, broccoli, and collard greens), and is frequently mixed with these milder greens in a dish of "mixed greens".
They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in the dish called "mixed greens".
rice ballsrice ballomusubi
In Japanese cuisine, it is known as takana and often pickled for use as filling in onigiri or as a condiment.
Pickled fruit and vegetables: umeboshi, takana, nozawana etc.
black mustardB. nigraMustard, black
Brassica nigra – black mustard, another mustard variety
Since the 1950s, black mustard has become less popular as compared to India mustard, because some cultivars of India mustard have seeds that can be mechanically harvested in a more efficient manner.
Dhara Mustard Hybrid-11, otherwise known as DMH - 11, is a genetically modified hybrid variety of the mustard species Brassica juncea.
pak choipechayBok choy (Tokyo Bekana)
Chinensis varieties do not form heads and have smooth, dark green leaf blades instead, forming a cluster reminiscent of mustard greens or celery.
Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, B. nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown.
edible leavesedible plantleaves are edible
The people inhabiting the Chitwan District are predominantly peasant farmers cultivating mainly food and cash crops such as rice, maize, wheat, beans, lentils, mustard and vegetables.
Brassica juncea (I)
Mustard greens (Brassica juncea), edible leaves from a variety of mustard plant
turnipsturnip greensDutch turnips
Turnip leaves are sometimes eaten as "turnip greens" ("turnip tops" in the UK), and they resemble mustard greens (to which they are closely related) in flavor.
Brassica juncea (Naturalised)
squid ika fry
takana (Japanese vegetable) - (Brassica juncea var. integrifolia or var. of mustard)
India mustard (Brassica juncea)