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  2. Brassica juncea - Wikipedia

    en.wikipedia.org/wiki/Brassica_juncea

    B. juncea (especially the seeds) is more pungent than greens from the closely related B. oleracea (kale, broccoli, and collard greens), [12] and is frequently mixed with these milder greens in a dish of "mixed greens". Chinese and Japanese cuisines also make use of mustard greens.

  3. Mustard plant - Wikipedia

    en.wikipedia.org/wiki/Mustard_plant

    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.

  4. Mustard seed - Wikipedia

    en.wikipedia.org/wiki/Mustard_seed

    Jewish texts compare the knowable universe to the size of a mustard seed to demonstrate the world's insignificance and to teach humility. [17] The mustard seed is mentioned in the Quran: "And We place the scales of justice for the Day of Resurrection, so no soul will be treated unjustly at all. And if there is [even] the weight of a mustard ...

  5. How to cook mustard greens Southern-style and beyond - AOL

    www.aol.com/cook-mustard-greens-southern-style...

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  6. Cruciferous vegetables - Wikipedia

    en.wikipedia.org/wiki/Cruciferous_vegetables

    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.

  7. List of leaf vegetables - Wikipedia

    en.wikipedia.org/wiki/List_of_leaf_vegetables

    The plant is native to Asia and Europe, but now grows over much of southern Canada and almost all of the United States. This is the chief mustard used in condiments and as such is normally associated with hot-dogs. To make the mustard condiment, the seeds must be ground fine and then mixed with flour and a small portion of water and vinegar.

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