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cut-leaf mustard mizuna (ミズナ, 水菜) Previously identified as B. juncea subsp. integrifolia var. japonica. [3] large-petiole mustard large-petiole mustard horned mustard Previously identified as B. juncea subsp. integrifolia var. strumata. [3] The mustard plant has a "horn" in the center of its stem, thus its name, "horned mustard". head ...
Mustard seed is used as a spice. 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 ...
White mustard is an annual, growing to 70 centimetres (28 in) high with stalkless pinnate leaves, similar to Sinapis arvensis. [1] The yellow flowers of S. alpa contain 4 petals per flower and 4 alternating sepals. In addition, their pods are approximately 2.0–4.2 cm long. [2]
The name Brassicaceae comes to international scientific vocabulary from Neo-Latin, from Brassica, the type genus, + -aceae, [16] a standardized suffix for plant family names in modern taxonomy. The genus name comes from the Classical Latin word brassica , referring to cabbage and other cruciferous vegetables .
1 Leaf uses. 2 Seed uses. ... Scientific classification; Kingdom: ... It is referred to by the common names Ethiopian rape or Ethiopian mustard. [3]
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...
The leaves of wild mustard are edible at the juvenile stage of the plant; [10] they are usually boiled, [3] such as in 18th century, in Dublin, where it was sold in the streets. [2] During the Great Famine of Ireland , wild mustard was a common famine food , even though it often caused stomach upset.
Mizuna has been cultivated in Japan since ancient times. Mizuna was successfully grown in the International Space Station in 2019. [7] It grows in hardiness zones 4 to 9, prefers full sun or partial shade, well-drained soil and a pH of 6.5–7.0. [8]