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: Mustard Spinach

General Information

Mustard Spinach is an annual to biennial plant derived in cultivation from Brassica rapa. Growing around 30cm tall, it forms a rosette of basal leaves with slender, fleshy petioles.
The plant is commonly cultivated, mainly in China and Japan, for its edible leaves.

Known Hazards

The oil contained in the seed of some varieties of this species can be rich in erucic acid which is toxic. However, modern cultivars have been selected which are almost free of erucic acid.

Botanical References

Range

A cultivar of garden origin

Habitat

Not known in the wild, it probably arose through cultivation from Brassica rapa chinensis, Pak choi[].

Properties

Edibility Rating
Habit	Biennial
Height	0.50 m
Growth Rate	Fast
Pollinators	Bees, Self
Self-fertile	Yes
Cultivation Status	Cultivated

Cultivation Details

Mustard Spinach is a very hardy plant. Although knocked back, it has withstood temperatures down to about -14°c and can be cropped for most of the year[].
Succeeds in full sun in a moisture-retentive well-drained fertile preferably alkaline soil[, ]. Prefers a cool moist reasonably fertile soil[]. The plant is somewhat deeper rooted than many of the oriental brassicas and is more tolerant of drought, though it grows best if it is not short of water[].
There are many named varieties[].
It takes 55 - 80 days for plants to reach maturity from sowing[]. Plants are much less likely to bolt from a spring sowing and are fairly resistant to summer heat[].

Edible Uses

Leaves - raw or cooked[]. The flavour is a happy compromise between the blandness of cabbages and the sharpness of the oriental mustards[]. The plant can be eaten at any stage from seedling to mature plant[].

Flowering stems - raw or cooked[]. Sweet and succulent, but becoming hotter as the plant matures[].

Medicinal

None known

Other Uses

None known

Propagation

Seed - sow in situ mid spring to September[]. Some varieties can also be sown in a cold greenhouse in late autumn, winter or early spring to provide leaves overwinter and in late spring.