Origin: Middle east, Asia (great variations in China), Europe
Edible parts: seeds, leaves (eaten as vegetables mostly as side dish)
Family: Cabbages – mustards
Scientific name: brassica juncea
Background / history: It is said that the Romans already used it, and that no archaeological records are found. So, the origins of the Brassica juncea is based on word to mouth and old recipes. Brassica juncea is species which has been cultivated for centuries as vegetable and oil plants.
Growth and development: Seed germinates within 5 days of swing at 20-25 Degrees. After 3 weeks the plants have developed 6-8 fully expanded leaves.
Common products: Sweet mustard, spicy mustard, Dijon Mustard, different Sauces, oil,
Properties: Mustard leaves per 100 g portion contain: water 90.8 g,26 kcal, protein 2.7 g, fat 0.2 g, carbohydrate 4.9 g, Ca 103 mg, Mg 32 mg, Fe 1.46 mg, Zn 0.2 mg,
Why did we choose mustard plant?
We both really like to add mustard to our meat. It is a tradition for example at Christmas to add mustard to the dish. To learn and right something about a for us unknown plant is very exhausting.
Sources: PlantNet
Wikipedia brassica juncea
by Loris & Jeffrey