This species has been cultivated as a food crop for many hundreds of years and, in that time, several quite distinct forms have arisen. The nomenclature of these forms is confused, to say the least, and by no means universally accepted. We have followed the treatment used by GRIN, though it is very likely to be revised in the future[].

Common Name: Leaf Mustard

General Information

Leaf mustard is an annual plant growing about 30cm tall.
This is a form of Bassica juncea with entire leaves that has been selected in the Orient for its edibility. It is often cultivated, especially in the Orient, for its edible leaves.

Known Hazards

An oil obtained from the seeds can have a high content of erucic acid. There have been some health concerns over the consumption of high levels of erucic acid n humans, though this is still controversial. At present (2012), several countries only allow cultivars with low erucic acid levels to be used for food.

Botanical References

Range

A cultivar of garden origin.

Habitat

Not known in the wild.

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Annual
Height	0.30 m
Growth Rate	Fast
Pollinators	Bees
Self-fertile	Yes
Cultivation Status	Cultivated

Cultivation Details

Originating from the central Asian Himalayas to China, leaf mustardt has long been cultivated and many forms have been developed that can be grown from the temperate to the tropical zones. The plants in this group are fairly cold-tolerant[].
Succeeds in full sun in most well-drained moisture-retentive fertile soils[, , ]. Prefers a heavy soil and some shade[]. Dislikes very hot weather[]. Plants tolerate high rainfall and, although fairly deep rooted, are not very drought resistant[].
There are many named varieties[].
A very fast growing variety, usually maturing within 40 days of sowing[].
Plants have a rooting depth of between 90 - 120 cm[].
A good bee plant[].

Edible Uses

Leaves - raw or cooked[, , , , ]. A peppery flavour that can range from mild to hot, this is one of the most highly prized cooked vegetables in the Orient[]. The leaves can also be finely shredded and added to mixed salads[]. The protein extracted from the leaves mixes well with banana pulp and is well adapted as a pie filling[].

Flowers and young flowering stems - raw or cooked[]. Sweet and succulent[].

An edible semi-drying oil is obtained from the seed[, , , , ]. The seed contains 25 - 30% oil[].

The seed is used as a mustard flavouring[]. It is the source of 'brown mustard'[], a prepared mustard that is milder than that produced from other species[]. 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 sulphur 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[]. Black mustard comes from B. nigra and white mustard from Sinapis alba.
The seed is also used whole in curries and pickles[]. They are often heated in oil to destroy their pungency and give them a nutty flavour[].

Sprouted seeds can be added to salads.

Medicinal

The plant is reported to be anodyne, aperitif, diuretic, emetic, rubefacient, and stimulant. It is a folk remedy for treating arthritis, foot ache, lumbago, and rheumatism[]. In Java it is used as an antisyphilitic emmenagogue[].

The seed is used in the treatment of tumours in China[]. In Korea, the seeds are used in the treatment of abscesses, colds, lumbago, rheumatism, and stomach disorders[].

The root is used as a galactagogue in Africa[].

Mustard oil, obtained from the seed, is used topically in the treatment of skin eruptions and ulcers[].

Believed to be aperient and tonic, the volatile oil is used as a counterirritant and stimulant[].

The Chinese eat the leaves in soups as a remedy for bladder inflammation or haemorrhage[].
Leaves applied to the forehead are said to relieve headache[].

Agroforestry Uses:

There is some evidence that if this plant is grown as a green manure it is effective in reducing soil-borne root rots in pea crops[]. This is attributed to chemicals that are given off as the plants decay[].

Other Uses

Ingestion of the plant may impart a body odour that is repellent to mosquitoes[].

Propagation

Seed - sow in situ from August to early autumn. Spring and early summer-sown crops tend to run quickly to seed, though they can be eaten whilst still small[]. It is best not to sow the seed in very hot weather[].
There are about 5,660 - 6,000 per 0.01 kg (1/3 oz)[].