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Here is the Chinese Mustard, China Chi-Sin, Brassica juncea. This semi heading mustard is popular in Taiwan and Southern China. Brassica juncea cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai. In this YouTube video, i show the plant as well as tasting it.
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⟹ Lets take a look in the GREENHOUSE! 2/2/2017 IS ANYTHING ALIVE?
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⟹ A look at the outside GREENHOUSE an #GARDEN PT1
⟹ Garden talk | Is letting your garden go fallow good or Bad?
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⟹ PEPPERS AN PODS CHANNEL: POD REVIEWS AND TASTE TEST
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The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Bangladeshi, Chinese, Italian, Indian, Japanese, Nepali, Pakistani, Korean, and African-American (soul food) cuisines. Cultivars of B. juncea are grown for their greens, and for the production of oilseed. The mustard condiment made from the seeds of the B. juncea is called brown mustard and is considered to be spicier than yellow mustard. Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. One subvariety is southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish or mustard flavor. It is also known as green mustard cabbage. Because it may contain erucic acid, a potential toxin, mustard oil is restricted from import as a vegetable oil into the United States. Essential oil of mustard, however, is accepted as GRAS (Generally Recognized as Safe). But in Russia, this is the main species grown for the production of mustard oil. It is widely used in canning, baking and margarine production in Russia, and the majority of Russian table mustard is also made from B. juncea.