Vegetable

Brassica juncea

S tier

Brassica juncea is brown mustard—leafy forms are mustard greens with sharp, sinus-clearing heat when raw and mellow brassica depth when long-cooked. Leaf shapes range from flat broad to deeply curled; colours include green and purple. Hotter than collards; more leaf-focused than seed mustard alone. Southern US potlikker, Chinese stir-fries, and Japanese pickles all use B. juncea leaves. Species covers culinary mustard greens. Balance heat with fat, vinegar, or blanching.