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The mustard plant is known as "chicken mustard", "multishoot mustard", and "nine-head mustard". big-stem mustard Stem Mustard (茎用芥/芥菜头) Previously identified as B. juncea subsp. tsatsai var. tumida. [3] The mustard plant with knobby, fist-sized, swollen green stem is known as "big-stem mustard" or "swollen-stem mustard".
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 ...
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 ...
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.
Wild B. oleracea is a tall biennial or perennial plant [3] that forms a stout rosette of large leaves in the first year. The grayish-green leaves are fleshy and thick, [4] helping the plant store water and nutrients in difficult environments. In its second year, a woody spike grows up to 1.5 metres (5 ft) tall, from which branch off stems with ...
Brassicaceae (/ ˌ b r æ s ɪ ˈ k eɪ s iː ˌ iː,-s i ˌ aɪ /) or (the older) Cruciferae (/ k r uː ˈ s ɪ f ər i /) [2] is a medium-sized and economically important family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family.
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.
Brassica rapa is a plant species that has been widely cultivated into many forms, including the turnip (a root vegetable), komatsuna, napa cabbage, bomdong, bok choy, and rapini. Brassica rapa subsp. oleifera is an oilseed commonly known as turnip rape, field mustard, bird's rape, and keblock.