Mustard Cabbage, Chinese Mustard; Jie Cai; Sawi-Sawi, (M); Kai-Choi, (C); Tua-Chia, (H). Brassica juncea (L.) Czern. & Coss. var. rugosa Tsen & Lee (Cruciferae)
An annual producing abundant foliage that assumes various arrangements sizes accounting for the large number of cultivars available. Radical leaves are large, quick growing, obovate or lanceolate, angled or notched, margins finely serrated, petiole stout, broad and sessile. Of the many cultivars, two sold locally are: wrapped heart mustard and bamboo mustard.
Origin
This species is possibly of African origin, but was taken early to Asia. It has been extensively cultivated from Eastern Europe to China and Africa.
Uses
In some cultivars, the stems are used, peeled, pickled and canned. Many others are preserved as sour-salt mustards. Bamboo mustard is a less bitter cultivar and can be eaten fresh.
