Brassica juncea

Semi di Brassica juncea (senape / senape orientale) per foglie veloci e piccanti. Varietà verdi, bronzate e rosso-violacee per insalate, saltati in padella e sottaceti; coltivazione ideale in clima fresco.
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Brassica juncea — mustard greens

Brassica juncea is the botanical name for mustard greens (also called Indian or oriental mustard), a fast, warming leaf in the cabbage family (Brassicaceae) grown for its peppery foliage. It is the species behind our mustard greens range and a star of our Asian greens collection.

History & origin

Brassica juncea arose as a natural hybrid between two other mustards and has been cultivated for thousands of years across Asia and the Indian subcontinent, where it is grown both for its leaves and for the seed used to make mustard and oil. It is central to Chinese, Japanese and South Asian cooking — from stir-fried greens to pickles such as gai choy — and later spread worldwide. The genus name Brassica is the Latin for cabbage, while juncea means rush-like, a reference to the plant's slender form.

Botanical characteristics

This is a fast-growing annual forming a loose rosette or upright clump of leaves that range from smooth and rounded to deeply frilled and crinkled, in shades of green, bronze and deep purple-red. The flavour is distinctively hot and mustardy, mellowing with cooking, and intensifies as the plant matures or the weather warms. Like other quick brassicas it runs to slim yellow flower spikes if stressed, so it is best grown fast and picked young, sitting comfortably among our fresh leafy greens.

Growing Brassica juncea from seed

Mustard greens are quick and easy from seed. Sow direct little and often, thin for larger plants or grow densely for baby leaves, and harvest as cut-and-come-again from just a few weeks old. They crop best in the cooler parts of the season — spring and especially autumn — as summer heat and long days hasten bolting and sharpen the heat. Our vegetable growing guide covers the basics, and the vegetable sowing calendar shows the windows.

Ready for peppery leaves with real warmth? Browse the varieties below.

Related categories: Mustard Greens · Asian Greens · Fresh Leafy Greens · Arugula · All Vegetables

At SeedsChoice, every order ships from Meppel, NL with fast, tracked EU delivery.

What are mustard greens?
Mustard greens are the leaves of Brassica juncea, a fast brassica with a hot, mustardy flavour. They are eaten raw in salads when young and stir-fried, steamed or pickled when older. How do I make mustard greens less hot?
Pick the leaves young, grow them in cool weather, and cook them — heat mellows the mustardy bite considerably, turning it milder and more savoury. When is the best time to sow mustard greens?
They do best in the cooler parts of the year, particularly autumn and spring. Summer heat and long days push them to bolt and make the leaves sharper. Can I grow mustard greens as a cut-and-come-again crop?
Yes — sow thickly, harvest baby leaves with scissors, and the plants will regrow for several pickings before running to flower.