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Brassica juncea is also known as gai choi, siu gai choi, xiao jie cai, baby mustard, Chinese leaf mustard or mostaza. [12] Lai shak, mashed potato and fried eggplant. Fried mustard green dish. Gat kimchi, a variety of kimchi made with mustard greens. Cantonese-style braised mustard greens, with wolfberries.
Cultivation. 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] It can be grown as a microgreen, sowing every 3 cm, or for its leaves with a 20 cm ...
The mustard plant is any one of several plant species in the genera Brassica, Rhamphospermum and Sinapis in the family Brassicaceae (the mustard family). 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.
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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. The family takes its alternative name ...
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. 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-producing ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Tatsoi is used for pesto, salads, stir frys and garnishing soup. According to Food52, "Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking."