Common Name: |
Indian Mustard |
Other Names: |
Brown mustard, Chinese mustard, mustard greens. |
Botanical Name: |
Brassica juncea syn. Sinapsis juncea |
Genus: |
Brassica |
Family: |
Brassicacea |
Native Location: |
Asia |
Cultivation: |
Rich, well-drained, neutral to alkaline soil in full sun. |
Propagation: |
By seed sown in early spring. |
Harvest: |
Leaves and flowers are picked when young and used fresh. Pods are harvested as they begin to change color, and dried to complete the ripening process; this prevents the seeds frmo being shed in the field. Seeds store indefinately if kept dry. Volatile oil is distilled from seeds. |
Height: |
1-1.2m (3-4ft) |
Width: |
30cm (12in) |
Hardiness: |
Hardy |
Parts Used: |
Leaves, seeds |
Properties: |
A warming, stimulant herb with antibiotic effects. |
Culinary Uses: |
Young leaves are eaten raw, pickled, or cooked as a vegetable. Pods are preserved in mustard-flavored syrup (Italy). Seeds are ground and blended with other mustards or used alone as Russian, brown, or Sarrepta mustard, which has an especially strong flavor. They are used whole in curries and pickles, often heated in fat to destroy pungency and give a nutty flavor. Sprouted seeds are added to salads. |
Bibliography: |
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pg 146 |