Brassica Juncea V.Integrifolia
Mustasa – Mustard greens, Indian mustard, or leaf mustard, belongs to the cruciferous family of vegetables. It is an annual plant with yellow flowers and depending on the variety, the leaves are green and broad, or purplish in color like the Osaka Purple variety. The seeds are grounded to make the famous Dijon mustard also known as brown mustard.
My mother usually use mustasa in our sinigang recipe (sour soup) using either fish, beef or pork. Along with the white radish or daikon, they go together very well in our sour soup. The flavor is strong and pungent. But it is good to eat especially during the long, rainy days in the Philippines.
It grows well in full sun, good garden soil when the weather is cooler.
Sow seeds directly in the garden in the spring or early fall and its ready to harvest in 45 to 50 days. It would need a lot of moisture and an ample supply of fertilizer. Plant in succession for a continuous supply of greens.
Mustasa or mustard greens contains calcium and iron. It is high in Beta Carotene and other antioxidants Vitamins A and C.