Brassica rapa perviridis
Herb: Mustard Spinach
Latin name: Brassica rapa perviridis
Synonyms: Brassica perviridis
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:
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 known
Known hazards of Brassica rapa perviridis:None known
Plant information taken from the Plants For A Future.