Ingredient Name: Mustard greens, mustard, leaf mustard, white mustard, Chinese mustard, Indian mustard, Bassica juncea, green mustard cabbage

Traditional Chinese Name: 芥菜 (jiècài)

What is this?

• A species of the mustard plant in which looks like a headless cabbage
• Long pale green leaves that are secured at the base
• The taste is slightly bitter with horseradish mustard flavor
• There are many variations and types of mustard greens
• Found commonly in Indian, Japanese and Chinese cuisine

How do I prepare it?

• Separate the leaves as necessary and wash under warm water
• For soups, you can cut into smaller edible pieces of leave as whole pieces

Where can I buy this?

Available in wet marts in Hong Kong
Sometimes available in western supermarkets
Often available as prepacked preserved mustard greens (with a sour taste)

What is the cost?

• A medium sized bunch (with approximately 6-7 large leaves – as pictured) cost around $10 HKD

Any benefits?

• Excellent source of Iron and Zinc
• High in Vitamin A and Vitamin C
• Is low in saturated fat and cholesterol

Additional Information:

• It is considered a cooling vegetable so pregnant women (earlier than 3 months) take caution as cooling foods tend to cause contractions

References:

• http://urbanext.illinois.edu/veggies/mustard1.html
• http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2489/2