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B. juncea (especially the seeds) is more pungent than greens from the closely related B. oleracea (kale, broccoli, and collard greens), [14] and is frequently mixed with these milder greens in a dish of "mixed greens". Chinese and Japanese cuisines also make use of mustard greens.
Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. Many vegetables are cultivated varieties of mustard plants; domestication may have begun 6,000 years ago.
Mizuna (ミズナ（水菜）, "water greens"), kyouna (京菜), [1] Japanese mustard greens, [2] [3] or spider mustard, [2] is a cultivar of Brassica rapa var. niposinica. Description and use [ edit ]
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice , wine, or other liquids, salt, and often other flavorings and spices , to create a ...
Collard Greens. This Southern staple can be a bit tough and somewhat bitter, so it's best when cooked braised slowly to tenderize the leaves and mellow out the flavor. Once cooked, the dark leafy ...
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