Thorn mustard is a hometown flavor for people in Henan, it can not only be used as a seasoning, but also as a vegetable to eat.

Thorn mustard, it is also called "false Su", spiked tower of white flowers, lip leaves, accompanied by fine soft hairs, in the shape of basil, the smell of mint, in the spring before and after the rain sowing, in the summer time pinch the tip of the food, to the end of the fall will be less, but now people have been planted on a large scale, even if the winter can still eat. winter can still be eaten. The thorns have a relatively strong odor and can be eaten raw.

Speaking of the history of Henan people eating mustard, it can be traced back to the Northern Song Dynasty, when the mustard as a feature of the snacks are very popular, because of the large plate of cold mustard and only the capital city of Kaifeng can be eaten, so the mustard was crowned with the "Beijing mustard," the name. Subsequently, in Kaifeng also circulated a proverb: "eat a big plate of mustard". It is used to describe people who have seen a big scene, a big world.

Selecting the thorn mustard method

1, look at the color: the surface of the thorn mustard is generally mauve or light green, and the appearance of a thin layer of pilose, the thorn mustard cross-section is yellowish-white, and the center of the center there is a little bit of white sparse pith.

2, look at the shape: the stem of the thorn mustard is square, and there is a longitudinal groove on all sides, if it is the upper part of the thorn mustard, there will be a lot of branches. If the quality is not too good wattle and daub, it will be more impurities.

3, smell taste: the taste of thale cress has a little light fragrance, at the same time there is a cool flavor, if you taste a mouthful of words will find that it tastes a little astringent.