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mustard spinach


Botanical name: Brassica rapa var. perviridis


This plant is grown in some states of the USA, but it is more common in the countries of its origin, such as Japan, Taiwan, China and Korea.


Theoretically, mustard spinach is always available because it is delivered the year round from Asia. However, it is rarely sold in Germany.

Appearance, taste, characteristics

Mustard spinach is related to bok choi and Chinese cabbage. It probably stems from cross-breeding these two plants with the turnip.

Mustard spinach belongs to the group of stem vegetables and has many round, dark-green leaves. These are firmer than those of Chinese cabbage and less easily damaged. Young leaves especially taste like cabbage.


The content of vitamin C is particularly high. Like all types of cabbage, mustard spinach also contains glucosinolates.

Quality criteria, optimal storage conditions

When you buy mustard spinach, be sure that the leaves are still fresh and succulent.

In spite of its firmer leaves, mustard spinach spoils easily and stays fresh for only a few days in the refrigerator. It should be used quickly.

Form of consumption, use, processing, practical tips for preparation

It is usually prepared warm and is a good vegetable for braising in a wok and for numerous other dishes. Some recipes for cabbage or spinach can be varied and cooked with mustard spinach.

Mustard spinach is not used by the food industry.





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