Chinese mustard is a tender aromatic leafy vegetable with a typical mustard taste. Its probable origin is the region of southern Tibet and has been cultivated in China since ancient times. In our region, this excellent crop is still almost unknown. It is an annual plant whose fresh leaves can be harvested continuously.

It contains a high amount of vitamin C and mustard essential oil, which have disinfectant effects, as is the case with horseradish.

At the same time, it also has a mild analgesic pain-relieving effect.

In the kitchen, they are mainly used in young leaves with a delicate mustard taste as an addition to salads.

Older leaves are used for heat treatment in a similar way to spinach. They are excellent as a side dish for meat.