natural herbs
Mustard Spinach
Brassica rapa perviridis
Herb: Mustard Spinach
Latin name: Brassica rapa perviridis
Synonyms: Brassica perviridis
Family: Cruciferae
Edible parts of Mustard Spinach:
Leaves - raw or cooked. The flavour is a happy compromise between the blandness of cabbages and the sharpness of the oriental mustards. The plant can be eaten at any stage from seedling to mature plant. Flowering stems - raw or cooked. Sweet and succulent, but becoming hotter as the plant matures.Description of the plant:
Plant:
BiennialHeight:
50 cm(1 foot)
Flowering:
May toAugust
Habitat of the herb:
Not known in the wild, it probably arose from B. rapa chinensis, Pak choi.Propagation of Mustard Spinach:
Seed - sow in situ April to September. Some varieties can also be sown in a cold greenhouse in late autumn, winter or early spring to provide leaves overwinter and in late spring.Cultivation of the herb:
Not known in the wild, it probably arose from B. rapa chinensis, Pak choi.Medicinal use of Mustard Spinach:
None knownKnown hazards of Brassica rapa perviridis:
None knownPlant information taken from the Plants For A Future.