SafePlants

Chinese Mustard and Mustard Greens: A Zesty Overview

This article explores various plants known as Chinese mustard and mustard greens, often associated with Asian cuisine and their distinctive flavors.

Common and Scientific Names

• Several plants are called Chinese mustard or mustard greens.
• Scientific Name: Primarily Brassica juncea and Brassica tnefortii are mentioned.
• Common Names: Chinese mustard, Indian mustard, leaf mustard, mustard greens, Asian mustard, Jie Cai (Mandarin), Kai Choi (Cantonese). Baby Leaf Mustard, Frilled Leaf Mustard, Mustard Green, Mustard Salad, gai choy, hsueh li hung, kaai tsai, sher li hon, shuerifong, suae li hong, taai kaai tsai, xue li hong, ye yong jie cai, hsueh li

Taxonomy and Nomenclature

• Family: Brassicaceae
• Synonyms: For Brassica tnefortii, "Asian mustard" is listed as a synonym.

Distribution and Habitat

• Chinese mustard is described as an invasive species potentially introduced from the Middle East.
• Oriental mustard greens are popular in Chinese and Vietnamese cooking.
• References are made to its use in various Asian cuisines (Chinese, Korean, Japanese).

Ecological Role

• Brassica tnefortii (Asian mustard) is identified as an invasive species. Its presence can have implications for local ecosystems, potentially outcompeting native flora.

Morphological Characteristics

• Brassica tnefortii has stems that can grow from 4 to 40 inches tall.
• The plant's flowers have four petals.
• Some varieties, like a "special selected Chinese mustard," have thick, large leaves.
• Oriental mustard greens are resistant to low temperatures.

Culinary Uses

• Chinese hot mustard, a popular condiment, is made by mixing dry mustard powder with water.
• It is commonly served with Chinese appetizers like egg rolls, meats, and dumplings.
• Mustard greens are used in various Asian dishes, including stir-fries, soups, and pickled preparations.
• Mustard oil, derived from mustard seeds, is used in cooking in Bengal, Bihar, and other areas of India and beyond.