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Brown Mustard Seeds
Brown Mustard, also known as Brassica juncea, mustard greens, Indian mustard, Chinese mustard, and leaf mustard, is native to Asia.
The Brown Mustard leaves, seeds, and the stem of this mustard variety are edible. The plant appears in African, Indian, Chinese, Japanese, and Soul food cuisine.
Brown mustard is hot and pungent. The seeds can be combines with cumin seeds and fried in oil until they pop. Then, they're are usually added to a variety of vegetable dishes and curries.
Submit your Favorite Recipe for publication here!
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Additional Details
- Family: Brassicaceae (brass-ih-KAY-see-ee)
- Genus: Brassica (BRAS-ee-ka)
- Species: juncea (JUN-kee-uh)
- Cultivar: Red Giant
- AKA: Brassica juncea, mustard greens, Indian mustard, Chinese mustard, and leaf mustard
- Category: Herbs, Vegetables
- Height:12-18 in. (30-45 cm)
- Spacing: 3-6 in. (7-15 cm)
- Germination Time:
- Sun Exposure: Full Sun
- Bloom Time: Late Winter/Early Spring, Mid Spring
- Bloom Color: Pale Yellow, Yellow. Leaves: dark green, purlp, brown
- Foliage:
- Soil Requirements: 5.6 to 6.0 (acidic), 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral)
- Propagation Methods: From seed; direct sow after last frost
- Other Details:
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