What kind of plant is mustard? What mustard greens look like

Mustard greens, also known as snow cabbage, are the tender stems and leaves of cruciferous mustard plants, with a pungent and warm taste, and return to the lungs, spleen, and stomach meridians. It has the functions of diuresis and antidiarrheal, dispelling wind and dispersing blood, reducing swelling and relieving pain. It is a commonly used herbal medicine for the treatment of poor urination, diarrhea, dysentery, coughing up blood, swollen and sore gums, sore throat, hoarseness, hemorrhoids, itching, bruises, joint pain and other diseases.

Mustard. brassica juncea

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 Compendium of Materia Medica Cloud Mustard diaphragm appetizing, where the stomach digestion ability 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 say that it is "looking forward to plum shengjin, 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.

Nutrition & Medicinal] This product contains carbohydrates, calcium, phosphorus, vitamin C, etc. Vegetables contain provitamin A, an anti-cancer substance, which can supplement the body's vitamin A. The main component of the seeds is myrosin, and contains glucosinool, glucosphenol, sinonine, etc.

It also contains fatty oil, protein, and mucus. It has the function of resisting rheumatism, replenishing Yuanyang, benefiting the lungs and removing phlegm, and Zhongtong.

Mustard greens, also known as cover vegetables, belong to the cruciferous family, is a famous specialty vegetable in China, is an annual herb, its leaves are broadly ovate or obovate, the stems and leaves are long with prickly hairs at the seedling stage, and the edge of the leaves shows a notched or tooth shape. It blooms from March to May every year, the flowers are obovate, and the seeds are spherical in May and June.

Mustard is a well-known specialty vegetable in China, is a commonly used vegetable cultivated throughout the country, mostly distributed in the provinces south of the Yangtze River, except for the alpine and arid areas, there is no distribution boundary in China, east to the coastal provinces, west to Xinjiang Uygur Autonomous Region, south to Sanya City, Hainan Province, north to Mohe City, Heilongjiang Province, from the middle and lower reaches of the Yangtze River Plain to the Qinghai-Tibet Plateau have mustard cultivation.

Mustard likes a cold and humid environment, avoids heat and drought, is not resistant to frost, and needs strong light conditions. Autumn sowing is the main part of the northern and southern parts of China, the Yangtze River basin and southwest and south China are harvested in winter or the next spring, and the north is harvested before frost. If it is a leafy mustard for consumption as a young plantlet, it can be sown in spring or summer in the south.

In the suitable temperature range, the higher the temperature, the faster the growth, the shorter the growth period, and vice versa, the slower the growth. Mustard is not very strict on soil conditions, but it is suitable for planting in neutral loam soil with fertile soil, deep soil layer, good irrigation and drainage conditions, sufficient light, good permeability, water and fertilizer retention.

Mustard greens are rich in vitamin A, vitamin B group, vitamin C and vitamin D, and contain a large amount of ascorbic acid, which is a very active reducing substance, which participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the brain's utilization of oxygen, and has the effect of refreshing the brain and relieving fatigue. The seed grinding is called mustard, which is a seasoning. The oil that is squeezed out is called mustard oil.

Mustard greens are a common vegetable that is similar in appearance to ordinary vegetables, but has some unique characteristics. The roots of mustard greens are elongated, white or yellowish in color, and sometimes have some branches. Underneath the roots are the stems of the mustard green, which are erect and usually pale green or pale yellowish-green.

Above the stem are the leaves of the mustard green, which are pinnate and composed of many small leaves, which are oval or oblong and have serrated lace on the edges. The leaves of mustard greens are darker in color and are usually dark green or dark yellow-green. Mustard greens have tender leaves and stems that can be eaten as a vegetable.

The flowers of mustard are yellow, and when the flowers open early, a slender flower stalk extends from the stem of the mustard with many small flowers. Mustard greens have a shorter flowering period, usually only a few days. The fruit of mustard is a long, thin pod with a green or yellowish color that contains many seeds.

Mustard seeds can be used to propagate new mustard plants. Overall, mustard is a common vegetable due to its simple appearance, but its leaves and stems are tender and delicious. <>