Tuesday, October 04, 2011

Leaf Mustard 芥菜

I am not sure if leaf mustard and mustard greens refer to the same vegetable. Even with a commonality word "mustard" - their appearance? Different. Maybe they belong to the same "mustard" or Brassica Juncea family, or more widely, the Brassicaceae (crucifers) family.

This is Leaf Mustard, sometimes known as Gai Choy in Cantonese, and in Mandarin - 芥菜 (Jie Cai).

Leaf mustard is an excellent source of Vitamins (A, B-group, C and K); and has antioxidant, anti-inflammatory properties to help fight fatigue and boost energy. As a member of the cruciferous vegetable family, leaf mustard also offers similar anti-cancer benefits as in broccoli, collards and cabbage.

In Korea, leaf mustard is often made into leaf mustard kimchi; while in some regions of China, leaf mustard is mostly commonly pickled. In California, the most common interpretation of leaf mustard in Chinese eateries/restaurants.is a stir-fry but usually this dish is so so greasy.

Having that signature astringent taste, I am not sure if you will like leaf mustard but I do!

Sharing Leaf Mustard with Weekend Herb Blogging #304 hosted by Chris from Mele Cotte.

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