Serbajadi Mustard Green - Brassica juncea (L.) Czern.
Mustard Green or Chinese Green Mustard is an erect, branched annual plant. It has a tall, thick stem and is very hardy. This is a very nutritious plant and high in vitamins. This vegetable is best eaten cooked, commonly served stir-fried, or boiled with a mix of vegetables or just steamed and used as a condiment to Thai spicy dipping sauce.
Type of vegetable: Leafy
Edible parts: Leaves, crunchy leaf stalks and young flowering shoots
DIRECTION OF USE
Best soil: It is tolerant of a wide range of soil conditions including soils with high acidity but does not thrive in well-drained soils as it matures rapidly. Soil should not be too rich or the plants will be less hardy.
How to plant: It is grown from seeds. Plants should be spaced about 60 cm apart. Fairly high, stable temperatures are required for optimum growth.
When to harvest: At 40 days after sowing; it can be used at virtually any stage. Harvest when the leaves and shoots develop and the leaf stalks look fresh and crisp.
How to harvest: By cutting the whole head above ground level.
Care: Nitrogenous top dressing is required at regular intervals to obtain full leaf development.
STORAGE
Keep away from children and pets.
Store in a cool and dry place away from direct sunlight.