Hindi call: Sarsong ka Saag
Mustard Leaves or mustard veggies appears in Italian, chinese language, eastern, Korean, African, Pakistani and Indian cuisines. The maximum well-known in the Indian peninsula is sarsoon da saag made the use of mustard vegetables. Mustard leaves is a popular winter vegetable. The are extensive darkish inexperienced leaves with a flat surface.
you may in no way cross wrong with greens. these leafy sweets help control levels of cholesterol, is needed for true eyesight, counter constipation as nicely colon cancer disease. they are rich in nutrition A, vitamin k and antioxidants.
Mustard leaves can be blanched in boiling water, tired after which used, braised or sauteed for a sharper flavor. it’s miles applied as a salad green, can be organized each hot and cold and pairs properly with wealthy meats.
Mizuna: smooth, serrated, darkish green leaves with slender white stalks, has a moderate mustard taste.
Tatsoi: also referred to as spinach mustard, the plant has dark inexperienced spoon fashioned leaves. with a gentle creamy texture and and a diffused taste, it’s far used to make achaar and chinese language pickle zha chai.
Pak Choi: commonly referred to as chinese language cabbage, it has huge inexperienced leaves tightly wrapped around a white petioles.
Osaka crimson: big oval leaves with splashes of green and purple with white veins, they are formed like a rosette.
Dragons Tongue: a brand new range, it has huge wiggly white ribs on its leaves with red highlights. Salad factor whilst young, it has a highly spiced richness whilst larger.
Mustard leaves are known as Takana in jap cuisine.
This 5,000 yr antique plant is from the Himalayas.