Ingredient Name: Mustard greens, mustard, leaf mustard, white mustard, Chinese mustard, Indian mustard, Bassica juncea, green mustard cabbage

Traditional Chinese Name: 芥菜 (jiècài)

What is this?

  • A species of the mustard plant in which looks like a headless cabbage
  • Long pale green leaves that are secured at the base
  • The taste is slightly bitter with horseradish mustard flavor
  • There are many variations and types of mustard greens
  • Found commonly in Indian, Japanese and Chinese cuisine

How do I prepare it?

  • Separate the leaves as necessary and wash under warm water
  • For soups, you can cut into smaller edible pieces of leave as whole pieces

Where can I buy this?

  • Available in wet marts in Hong Kong
  • Sometimes available in western supermarkets
  • Often available as prepacked preserved mustard greens (with a sour taste)

What is the cost?

  • A medium sized bunch (with approximately 6-7 large leaves – as pictured) cost around $10 HKD

Any benefits?

  • Excellent source of Iron and Zinc
  • High in Vitamin A and Vitamin C
  • Is low in saturated fat and cholesterol

Additional Information:

  • It is considered a cooling vegetable so pregnant women (earlier than 3 months) take caution as cooling foods tend to cause contractions