View source for Biology:Brassica juncea

{{Short description|Species of flowering plant}}
{{Speciesbox
|image = Brassica juncea - Köhler–s Medizinal-Pflanzen-168.jpg
|genus = Brassica
|species = juncea
|authority = ([[Biography:Carl Linnaeus|L.]]) Czern.
}}

'''''Brassica juncea''''', commonly '''brown mustard''', '''Chinese mustard''', '''Indian mustard''', '''leaf mustard''', '''Oriental mustard''' and '''vegetable mustard''', is a species of [[Biology:Mustard plant|mustard plant]].<ref name="GRIN">{{GRIN}}</ref>

== Cultivar ==
''Brassica juncea'' cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai.<ref name="Spect">{{Cite book|last1=Spect|first1=C.E.|last2=Diederichsen|first2=A.|editor-last=Hanelt|editor-first=Peter|title=Mansfeld's Encyclopedia of agricultural and horticultural crops|date=2001|publisher=[[Company:Springer Science+Business Media|Springer]]|location=Berlin|isbn=3-540-41017-1|pages=1453‒1456|edition=1. Engl.|chapter-url=https://books.google.com/books?id=10IMFSavIMsC&pg=PA1453|access-date=20 February 2018|chapter=Brassica|url-status=live|archive-url=https://web.archive.org/web/20180228200300/https://books.google.com/books?id=10IMFSavIMsC&pg=PA1453|archive-date=28 February 2018}}</ref>

=== Integrifolia ===
{| class="wikitable"
! colspan="2" |Group
!Image
!Description
|-
| rowspan="5" |leaf mustard<br />(芥菜)
|leaf mustard<br />(芥菜)
|[[File:Mustardgreensraw.jpg|frameless|180x180px]]
|The leaf mustard is known as "bamboo mustard", "small gai choy" (小芥菜), and "mustard cabbage".
|-
|Korean red mustard<br />(적갓)
|[[File:전남장성군녹진리의 갓 색깔 20170307.jpg|frameless|120x120px]]
|The mustard plant produces deep purple-red leaves with green petiole. 
|-
|Japanese giant red mustard<br />(タカナ, 高菜)
|[[File:RoterSenfRedGiantBlatt.jpg|frameless|120x120px]]
|The giant-leafed mustard, also known as "Japanese mustard", "takana" (タカナ, 高菜), has purple-red savoy leaves with strong, sharp, peppery taste.
|-
|snow mustard<br />(雪里蕻)
|[[File:Snow mustard Brassica juncea.jpg|frameless|180x180px]]
|Previously identified as ''B.&nbsp;juncea'' var. ''foliosa'' and ''B.&nbsp;juncea'' subsp. ''integrifolia'' var. ''subintegrifolia''.<ref name="Wiersema">{{Cite book|last1=Wiersema|first1=John H.|last2=León|first2=Blanca|title=World Economic Plants: A Standard Reference|date=2013|publisher=CRC Press|location=Boca Raton, Florida|isbn=978-1-4398-2142-8|page=112|edition=2nd|url=https://books.google.com/books?id=AIrNBQAAQBAJ&pg=PA112|access-date=20 February 2018|url-status=live|archive-url=https://web.archive.org/web/20180228200300/https://books.google.com/books?id=AIrNBQAAQBAJ&pg=PA112|archive-date=28 February 2018}}</ref> The mustard plant is known as "red-in-snow mustard", "green-in-snow mustard" and "''xuělǐhóng'' / ''hsueh li hung''".
|-
|curled-leaf mustard
|[[File:Curly mustard leaves.jpg|frameless|120x120px]]
|Previously identified as ''B.&nbsp;juncea'' subsp. ''integrifolia'' var. ''crispifolia''.<ref name="Wiersema" /> The mustard plant is known as "curled mustard", "American mustard", "Southern mustard", "Texas mustard", and "Southern curled mustard".
|-
|cut-leaf mustard
|''[[Biology:Mizuna|mizuna]]''<br />(ミズナ, 水菜)
|[[File:Mizuna_001.jpg|frameless|181x181px]]
|Previously identified as ''B.&nbsp;juncea'' subsp. ''integrifolia'' var. ''japonica''.<ref name="Wiersema" />
|-
| rowspan="2" |large-petiole mustard
|large-petiole mustard
|[[File:Chinese vegetable 026.jpg|frameless|120x120px]]
|
|-
|horned mustard
|
|Previously identified as ''B.&nbsp;juncea'' subsp. ''integrifolia'' var. ''strumata''.<ref name="Wiersema" /> The mustard plant has a "horn" in the center of its stem, thus its name, "horned mustard". 
|-
|head mustard
|head mustard
|[[File:Gai Choi Mustard Greens - J K Asian Grocery (5050526668).jpg|frameless|120x120px]]
|Previously identified as ''B.&nbsp;juncea'' subsp. ''integrifolia'' var. ''rugosa''.<ref name="Wiersema" /> The mustard plant is known as "head mustard", "Swatow mustard", and "heart mustard", and "''dai gai choy'' (大芥菜)".
|}

=== Juncea ===
{| class="wikitable"
! colspan="2" |Group
!Image
!Description
|-
|oil-seed mustard
|canola
|[[File:Brassica juncea var. juncea 3.JPG|frameless|120x120px]]
|Oil seed cultivars of ''B.&nbsp;juncea'' subsp. ''juncea'',<ref name="Wiersema" /> along with oil seed cultivars of the related species ''[[Biology:Brassica napus|B.&nbsp;napus]]'' and ''[[Biology:Brassica rapa|B.&nbsp;rapa]]'', are referred to as canola. Other common names include "brown mustard", "Indian mustard", and "oilseed mustard". The mustard plant is called ''rai'' or ''raya'' in India.
|}

=== Napiformis ===
{| class="wikitable"
! colspan="2" |Group
!Image
!Description
|-
|root mustard
|root mustard
|
|Previously identified as ''B.&nbsp;juncea'' subsp. ''napiformis''.<ref name="Wiersema" /> The mustard plant is known as "root mustard", "large-root mustard", "tuberous-root mustard", and "turnip-root mustard".
|}

=== Tsatsai ===
{| class="wikitable"
! colspan="2" |Group
!Image
!Description
|-
|multishoot mustard
|multishoot mustard
|
|Previously identified as ''B.&nbsp;juncea'' subsp. ''tsatsai'' var. ''multiceps''.<ref name="Wiersema" /> The mustard plant is known as "chicken mustard", "multishoot mustard", and "nine-head mustard".
|-
|big-stem mustard
|Stem Mustard
(茎用芥/芥菜头)
|[[File:Tumida.jpg|frameless|120x120px]]
|Previously identified as ''B.&nbsp;juncea'' subsp. ''tsatsai'' var. ''tumida''.<ref name="Wiersema" /> The mustard plant with knobby, fist-sized, swollen green stem is known as "big-stem mustard" or "swollen-stem mustard".
|}

== Uses ==

=== Nutrition ===
{{nutritionalvalue
| name=Mustard greens, cooked, boiled, drained, without salt
| kJ=110
| water=92 g
| protein=2.56 g
| fat=0.47 g
| carbs=4.51 g
| fiber=2 g
| sugars=1.41 g
| calcium_mg=118
| iron_mg=0.87
| magnesium_mg=13
| phosphorus_mg=42
| potassium_mg=162
| sodium_mg=9
| zinc_mg=0.22
| vitC_mg=25.3
| thiamin_mg=0.041
| riboflavin_mg=0.063
| niacin_mg=0.433
| pantothenic_mg=0.12
| vitB6_mg=0.098
| folate_ug=9
| vitA_ug=618
| betacarotene_ug=7400
| lutein_ug=10400
| vitE_mg=1.78
| vitK_ug=592.7
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/169257/nutrients Full Link to USDA Database entry]
}}
In a {{convert|100|g|oz|frac=2|abbr=off|adj=on}} reference serving, cooked mustard greens provide {{convert|26|kcal|kJ|order=flip|abbr=off}} of food energy and are a rich source (20% or more of the Daily Value) of vitamins [[Chemistry:Vitamin A|A]], [[Biology:Vitamin C|C]], and [[Chemistry:Vitamin K|K]]—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source of vitamin&nbsp;E and [[Chemistry:Calcium|calcium]]. Greens are 92% water, 4.5% [[Chemistry:Carbohydrate|carbohydrate]]s, 2.6% [[Biology:Protein|protein]] and 0.5% [[Chemistry:Fat|fat]] (table).

=== Cuisine ===
The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Bangladeshi, Chinese, Filipino, Tripuri, Italian, Indian, Japanese, Okinawan, Nepali, Pakistani, Korean, Southern and African-American (soul food) cuisines. Cultivars of ''B.&nbsp;juncea'' are grown for their greens, and for the production of [[Chemistry:Mustard oil|mustard oil]]. The mustard condiment made from the seeds of the ''B.&nbsp;juncea'' is called brown mustard and is considered to be spicier than yellow mustard.<ref>{{cite journal|last1=Sakorn |first1=P.|last2=Rakariyatham |first2=N. |title=Biodegradation of glucosinolates in brown mustard seed meal (Brassica juncea) by Aspergillus sp. NR-4201 in liquid and solid-state cultures.|journal=Biodegradation|date=June 13, 2012|pmid=12713131|volume=13|issue=6|pages=395–9|doi=10.1023/A:1022851129684|s2cid=23927681}}</ref><ref name="Polistico">{{cite book |last1=Polistico |first1=Edgie |title=Philippine Food, Cooking, & Dining Dictionary |date=2017 |publisher=Anvil Publishing, Inc. |isbn=9786214200870}}</ref>

Because it may contain [[Chemistry:Erucic acid|erucic acid]], a potential [[Biology:Toxin|toxin]], mustard oil is restricted from import as a vegetable oil into the United States.<ref name="fda">{{cite web|url=http://www.accessdata.fda.gov/cms_ia/importalert_89.html|title=Detention Without Physical Examination of Expressed Mustard Oil|publisher=US Food and Drug Administration|date=18 March 2011|access-date=1 February 2016|url-status=live|archive-url=https://web.archive.org/web/20160303021049/http://www.accessdata.fda.gov/cms_ia/importalert_89.html|archive-date=3 March 2016}}</ref> [[Chemistry:Essential oil|Essential oil]] of mustard, however, is [[Chemistry:Generally recognized as safe|generally recognized as safe]] by the U.S. [[Organization:Food and Drug Administration|Food and Drug Administration]].<ref name="fda" /> In {{wipe|Russia}}, this is the main species grown for the production of [[Chemistry:Mustard oil|mustard oil]]. It is widely used in [[Engineering:Canning|canning]], baking and margarine production in Russia, and the majority of Russian table mustard is also made from ''B.&nbsp;juncea''.

The leaves are used in African cooking,<ref name="prota">Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen.</ref> and all plant parts are used in Nepali cuisine, particularly in the mountain regions of Nepal, as well as in the Punjabi cuisine in the northern part of the [[Earth:Indian subcontinent|Indian subcontinent]], where a dish called ''sarson da saag'' (mustard greens) is prepared.<ref>{{cite news|last=Chandrassekaran|first=V. K.|title=Flavour of Punjab|url=http://www.thehindu.com/features/metroplus/flavour-of-punjab/article4446215.ece|access-date=6 March 2013|newspaper=The Hindu|date=February 24, 2013|url-status=live|archive-url=https://web.archive.org/web/20130227010811/http://www.thehindu.com/features/metroplus/flavour-of-punjab/article4446215.ece|archive-date=27 February 2013}}</ref> ''B.&nbsp;juncea'' subsp. ''tatsai'', which has a particularly thick stem, is used to make the Nepali pickle called ''achar'', and the Chinese pickle ''zha cai''.
This plant is called "lai xaak" in Assamese and it is cultivated hugely during the winters. It is eaten in any form in Assam and Northeast, be it boiled or added raw in salad, cooked alone or with pork.

The Gorkhas of the Indian states of Darjeeling, West Bengal and Sikkim as well as Nepal prepare pork with mustard greens (also called ''rayo'' in [[Social:Nepali language|Nepali]]). It is usually eaten with relish and steamed rice, but can also be eaten with ''roti'' ([[Engineering:Griddle|griddle]] breads). In Nepal it is also a common practice to cook these greens with meat of all sorts, especially goat meat; which is normally prepared in a pressure cooker with minimal use of spices to focus on the flavour of the greens and dry chillies. ''B.&nbsp;juncea'' (especially the seeds) is more pungent than greens from the closely related ''[[Biology:Brassica oleracea|B.&nbsp;oleracea]]'' (kale, [[Biology:Broccoli|broccoli]], and [[Biology:Collard greens|collard greens]]),<ref>{{cite journal|pmid=25156799|year=2014|last1=Ghawi|first1=S. K.|title=Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties|journal=Journal of Food Science|volume=79|issue=9|pages=S1756–62|last2=Shen|first2=Y|last3=Niranjan|first3=K|last4=Methven|first4=L|doi=10.1111/1750-3841.12556}}</ref> and is frequently mixed with these milder greens in a dish of "mixed greens".

Chinese and Japanese cuisines also make use of mustard greens. In Japanese cuisine, it is known as ''takana'' and often pickled for use as filling in onigiri or as a condiment. Many varieties of ''B.&nbsp;juncea'' cultivars are used, including ''zha cai'', ''[[Biology:Mizuna|mizuna]]'', ''takana'' (var. ''integrifolia''), ''juk gai choy'', and ''xuelihong''.  Asian mustard greens are most often stir-fried or pickled. (See pickled mustard.) A Southeast Asian dish called ''asam gai choy'' or ''kiam chai boey'' is often made with leftovers from a large meal. It involves stewing mustard greens with [[Biology:Tamarind|tamarind]], dried chillies and leftover meat on the bone.  Brassica juncea is also known as ''gai choi'', ''siu gai choi'', ''xaio jie cai'', baby mustard, Chinese leaf mustard or ''mostaza''.<ref name="cherryfarms.co.uk">{{cite web|url=http://www.cherryfarms.co.uk/kaichoi.html|title=Kai Choi - Your British Oriental Vegetable Grower|work=cherryfarms.co.uk|url-status=live|archive-url=https://web.archive.org/web/20140531072535/http://cherryfarms.co.uk/kaichoi.html|archive-date=2014-05-31}}</ref>

<gallery>
File:Lai shak, smashed potato & fried egg plant.jpg|Lai shak, mashed potato and fried eggplant
File:Lai Xaak'or Bhaji.JPG|Fried mustard green dish
File:Gat-gimchi.jpg|Gat kimchi, a variety of kimchi made with mustard greens
File:Chinesemustardgreens.jpg|Cantonese-style braised mustard greens, with wolfberries
</gallery>

===Green manure===
Vegetable growers sometimes grow mustard as a [[Earth:Green manure|green manure]]. Its main purpose is to act as a mulch, covering the soil to suppress weeds between crops. If grown as a green manure, the mustard plants are cut down at the base when sufficiently grown, and left to wither on the surface, continuing to act as a mulch until the next crop is due for sowing, when the mustard is dug in. In the UK, mustard sown in summer and autumn is cut down starting in October. April sowings can be cut down in June, keeping the ground clear for summer-sown crops.<ref>{{Cite web |url=https://www.greenmanure.co.uk/products/mustard-green-manure-seeds?variant=1182263232 |title=Mustard Green Manure Seeds |website=greenmanure.co.uk |access-date=February 28, 2018 |url-status=live |archive-url=https://web.archive.org/web/20180228200300/https://www.greenmanure.co.uk/products/mustard-green-manure-seeds?variant=1182263232 |archive-date=February 28, 2018 }}</ref> One of the disadvantages of using mustard as a green manure is its propensity to harbor club root.

=== Phytoremediation ===
This mustard plant is used in [[Earth:Phytoremediation|phytoremediation]] to remove heavy metals, such as [[Chemistry:Lead|lead]], from the soil in hazardous waste sites because it has a higher tolerance for these substances and stores the heavy metals in its cells.<ref name="Singh">{{cite book|editor1=Naser A. Anjum|title=The plant family Brassicaceae contribution towards phytoremediation|date=2012|publisher=Springer|location=Dordrecht|isbn=9789400739130|display-editors=etal}}</ref> In particular,  ''Brassica juncea'' was particularly effective at removing [[Chemistry:Cadmium|cadmium]] from soil.<ref>{{cite journal|last1=Schneider|first1=Thorsten|last2=Haag-Kerwer|first2=Angela|last3=Maetz|first3=Mischa|last4=Niecke|first4=Manfred|last5=Povh|first5=Bogdan|last6=Rausch|first6=Thomas|last7=Schüßler|first7=Arthur|title=Micro-PIXE studies of elemental distribution in Cd-accumulating Brassica juncea L|journal=Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms|date=September 1999|volume=158|issue=1–4|pages=329–334|doi=10.1016/S0168-583X(99)00356-0|bibcode=1999NIMPB.158..329S}}</ref> The process of removing heavy metals ends when the plant is harvested and properly discarded. Phytoremediation has been shown to be cheaper and easier than traditional methods for heavy metal reduction in soils.<ref>{{Cite journal |pmc=2266886 |title=Phytoremediation of heavy metal polluted soils and water: Progresses and perspectives|journal=Journal of Zhejiang University Science B|volume=9|issue=3|pages=210–220|year=2008|last1=Lone|first1=M. I|last2=He|first2=Z. L|last3=Stoffella|first3=P. J|last4=Yang|first4=X. E|doi=10.1631/jzus.B0710633|pmid=18357623}}</ref> In addition, it has the effect of reducing soil erosion, reducing cross-site contamination.<ref name="Singh" />

== See also ==
*''[[Biology:Sinapis alba|Sinapis alba]]'' (formerly ''Brassica alba'') – yellow or [[Biology:White mustard|white mustard]], another mustard variety
*''[[Biology:Brassica oleracea|Brassica oleracea]]'' – wild cabbage
*''[[Biology:Brassica nigra|Brassica nigra]]'' – black mustard, another mustard variety
*''[[Biology:Brassica rapa|Brassica rapa]]'' – related family of edible greens used in Asian cooking
*''[[Biology:Brassica carinata|Brassica carinata]]'' – Ethiopian mustard
*For other edible plants in the family [[Biology:Brassicaceae|Brassicaceae]], see [[Biology:Cruciferous vegetables|cruciferous vegetables]].

== References ==
{{Reflist}}

== Further reading ==
* {{cite book |last1=Everitt |first1=J.H. |last2=Lonard |first2=R.L. |last3=Little |first3=C.R. |title=Weeds in South Texas and Northern Mexico |publisher=Texas Tech University Press |location=Lubbock |year=2007}} {{ISBN|0-89672-614-2}}.

== External links ==
* [https://web.archive.org/web/20120314051507/http://database.prota.org/dbtw-wpd/exec/dbtwpub.dll?AC=QBE_QUERY&BU=http%3A%2F%2Fdatabase.prota.org%2Fsearch.htm&TN=PROTAB~1&QB0=AND&QF0=Species+Code&QI0=Brassica+juncea&RF=Webdisplay PROTAbase on ''Brassica juncea'']
* [http://www.hort.purdue.edu/newcrop/duke_energy/Brassica_juncea.html Brassica juncea]
{{unimelb|Brassica_juncea.html}}
* [https://web.archive.org/web/20140327090145/http://cru.cahe.wsu.edu/CEPublications/eb1952e/EB1952E.pdf Mustard Green Manures: Washington State University Extension paper on cover crops.]
* {{PFAF|Brassica juncea}}

{{Taxonbar|from=Q504781}}

[[Category:Brassica|juncea]]
[[Category:Phytoremediation plants]]

{{Sourceattribution|Brassica juncea}}