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
- Excellent source of Iron and Zinc
- High in Vitamin A and Vitamin C
- Is low in saturated fat and cholesterol
- It is considered a cooling vegetable so pregnant women (earlier than 3 months) take caution as cooling foods tend to cause contractions