Brassica juncea (L.) Czern. (Brassicaceae)
- Scientific name
- Brassica juncea (L.) Czern.
- Family name
- Brassicaceae (Syn. Cruciferae)
- Common name
- Indian/Chinese mustard (English); karashina (Japanese)
- Local name
- Phakkat-khieo, khat naa
Erect annual to biennial herb, 30–160 cm tall, normally unbranched, sometimes with long ascending branches in upper part, subglabrous, subglaucous. Leaves simple, variable in shape and size, pinnate or entire, petioled, pale to dark green, smooth or pubescent, heading or nonheading. Inflorescence a raceme with flat top, loose, with numerous flowers, up to 60 cm long. Flowers 4-merous, perfect; pedicel 5–12 mm long. Sepal oblong, 4–6 mm long, green. Petal clawed, blade obovate, 6–10 mm long, bright yellow. Stamens 6, tetradynamous. Ovary superior, cylindrical. Stigma globose. Fruit a silique, 3 times longer than broad, linear, sometimes inflated, often constrict, 25–75 × 2–3.5 mm, attenuated into a conical beak, dehiscent, containing 10–20 seeds. Seeds globose, 1–1.5 mm in diameter, finely reticulated, brown to grey-black.
Thrives in lowlands on well-drained loamy soils relatively rich in organic matter, at high temperature and humidity. Propagated by seed sowing during the cool season (November–February).
Leaves are eaten as fresh greens, or cooked or pickled. Used for its unique, pungent taste in popular dishes such as kaeng phakkat sai gai-ban, a chicken curry soup. Contains 92 g water, 2.4 g protein, 0.4 g fat, 4 g carbohydrates, 160 mg calcium, 2.7 mg iron, 1.8 mg vitamin A, and 73 mg vitamin C per 100-g serving.
Leaves are eaten as fresh greens, or cooked or pickled. Used for its unique, pungent taste in popular dishes such as kaeng phakkat sai gai-ban, a chicken curry soup. Contains 92 g water, 2.4 g protein, 0.4 g fat, 4 g carbohydrates, 160 mg calcium, 2.7 mg iron, 1.8 mg vitamin A, and 73 mg vitamin C per 100-g serving.