Brassica juncea
Brown mustard
Explore the size, hardiness, soil, light, edible uses and harvest period of Brassica juncea.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Usage properties
Leaves, Flowers, Condiment, Root, Oil, Seed
Nitrogen fixer, Oil, Repellent
Description
Leaves of this plant can be eaten both raw and cooked, and have a peppery flavor that ranges from mild to hot. They are a popular vegetable in the Orient and can also be finely chopped and added raw to salads. The protein from the leaves can be well mixed with banana pulp and used as filling for pies. The flowers and young flower stalks of the plant are sweet and juicy and can also be eaten raw or cooked. Edible oil can be extracted from the seeds of the plant, which can be used as a mustard flavoring. The seeds of this plant are the source of brown mustard, and the sharpness of mustard is revealed when cold water is added to the ground seeds. The plant has edible roots, and the sprouted seeds can be added to salads.