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Mustard greens (stem mustard greens).

Brassica is an annual or biennial herb. China's famous specialty vegetables are rarely cultivated in Europe and the United States. Originated in Asia.

The main lateral roots of mustard are distributed in a soil layer of about 30 cm, and the stems are short and constricted. The leaves are born on short and constricted stems, and there are oval, oval, obovate, lanceolate and other shapes. Leaf color green, dark green, light green, yellow-green, purple or purple-red between green.

The foliage is smooth or shrivelled. The leaf margins are serrated or wavy, and the whole margin may have lobes of different shades and sizes. The corolla is cross-shaped, yellow, with four strong stamens, cross-pollinated, but can also bear fruit from self-breeding.

The seeds are round or oval in shape, reddish-brown or reddish in color.

There are six main types of mustard in China: mustard greens, leaf mustard greens, stem mustard greens, mustard greens for sprouts, mustard greens for sprouts and mustard greens for roots. Mustard greens like cold and moist, avoid heat and drought, and are slightly resistant to frost. The most suitable temperature for the growth of edible organs is 8 15, and the temperature requirements for general leaf mustard are less stringent.

Pregnant buds, sprouts, flowering and fruiting need to undergo low-temperature vernalization and long-day sunshine conditions. Autumn sowing is the main focus in northern and southern China. The Yangtze River basin and southwest and southern China are harvested in winter or the following spring, and in the north before frost.

Mustard greens contain glucosinolates which, after hydrolysis, produce volatile isothiocyanic acid compounds, thiocyanic acid compounds and their derivatives, which have a special flavor and pungency. Both can be eaten fresh or processed. The seeds of mustard greens can be ground into minced ground for seasoning.

Mustard greens, commonly known as "mustard heads", have particularly fat stems and tender flesh. After marinating with fennel sand licorice, cinnamon and ginger powder, it becomes mustard. Pickled mustard leaves with stems are known as snow red (also known as sherion).

Mustard greens can be appetizing Li Shizhen's Compendium of Materia Medica "Mustard diaphragm appetizing", where the stomach digestion is weak, mustard greens can be used as dietary therapy, patients can make mustard greens and ginger together in soup, and when drinking for a certain time, it can be effective for appetizing work. There are two ancient sayings in the Yuanjian letter, which are said to be "looking at the plum and giving birth to the jin, and eating mustard and falling into tears". Of course, the word mustard refers to mustard greens, and it can also be said to be mustard mustard, which is also known as mustard and mustard powder, which is a spicy seasoning milled from the mature seeds of mustard greens.

Mustard oil has a beauty and beauty effect.

Stem mustard

Cruciferae Brassica is a variant of the mustard species with succulent stems as its product, and is a one- and two-year-old herbaceous plant. Scientific name: Brassica Juncea VarTsatsai mao, also known as cabbage head, cabbage head, croissant, water chestnut cabbage, etc.

Number of chromosomes: 2n=4x=36. The product is mainly used for processing mustard, but it can also be eaten fresh. In addition to being rich in vitamins and minerals, mustard also contains 16 kinds of amino acids, and each 100g of product contains about 8-10mg of glutamic acid and 7-9mg of aspartic acid, and the above three amino acids are the most abundant.

Its flavor is due to the presence of glucosinolated glucosinolate, and the aroma is due to the content of isothiocyanate, proline and dimethyl trisulfide, etc., and heterocyclic and esters also play a certain role. Stem mustard is a Chinese specialty vegetable, which evolved from leaf mustard, and the evolutionary center is in Sichuan Province, China. Fuling, Wanxian, Jiangjin, Chongqing and other places on both sides of the Yangtze River are the main production areas; Cultivation is also more common in Zhejiang Province.

In recent years, it has been successfully introduced in North China.

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