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Brassica juncea crispifolia Cultivation | Propagation | General Uses Edible Uses: Leaves - raw or cooked[22, 33, 46, 52, 61]. A peppery flavour that can range from mild to hot, this is one of the most highly prized cooked vegetables in the Orient[206]. The leaves can also be finely shredded and added to mixed salads[206]. The protein extracted from the leaves mixes well with banana pulp and is well adapted as a pie filling[183]. Flowers and young flowering stems - raw or cooked[52]. Sweet and succulent[133]. An edible semi-drying oil is obtained from the seed[1, 2, 17, 57, 183]. The seed contains 25 - 30% oil[74]. The seed is used as a mustard flavouring[171]. It is the source of 'brown mustard'[183], a prepared mustard that is milder than that produced from other species[238]. Pungency of mustard develops when cold water is added to the ground-up seed - an enzyme (myrosin) acts on a glycoside (sinigrin) to produce a sulpher compound. The reaction takes 10 - 15 minutes. Mixing with hot water or vinegar, or adding salt, inhibits the enzyme and produces a mild bitter mustard[238]. Black mustard comes from B. nigra and white mustard from Sinapis alba. The seed is also used whole in curries and pickles[238]. They are often heated in oil to destroy their pungency and give them a nutty flavour[238]. Sprouted seeds can be added to salads. For further Brassica juncea crispifolia gardening information |
