Mustard head is root mustard, also known as kohlrabi. It is an annual herbaceous plant of the genus Brassica of the Brassicaceae family. Mustard heads have shapes such as ellipse, oval, obovate, lanceolate, etc., and the epidermis is usually green. Green, also yellow-green or green. The head of mustard grows underground like a radish, but its shape is a ball with a long fibrous root growing from the bottom, like a radish. It looks like a pimple and tastes spicy, hence the name spicy vegetable. The most common way to eat it is to pickle it with salt and make it into pickles. In some places, it is made into spicy dishes, spicy shreds (specialty of Zhucheng, Shandong), etc., which taste like mustard. Basic introduction Chinese name: mustard head Latin scientific name: B. juncea Alias: kohlrabi, mustard, spicy cabbage, mustard head, pimple, pimple head, baby cabbage Kingdom: Plant Kingdom Phylum: Angiosperms Class: Dicotyledons Subclass: Brassicae Subclass: Brassicales Family: Brassicaceae Family: Brassica Genus: Brassica Species: Mustard Distribution area: All parts of China and Southeast Asia, India, Africa, Central Asia and other regions Morphological characteristics, growth Environment, main value, main effect, suitable for the population, therapeutic effect, pickling method, morphological characteristics Mustard head is an annual or biennial herb of the Brassica genus in the Brassicaceae family. 30-150 cm high, often hairless, sometimes young stems and leaves have stinging hairs, with pink frost and spicy taste; stems are erect and branched. The basal leaves are broadly ovate to obovate, 15-35 cm long, with a rounded apex, a wedge-shaped base, a large head with lobes, and 2-3 pairs of lobes, or not, with notches or teeth on the edges. The petiole is 3-9 cm long. , with small lobes; the leaves on the lower part of the stem are smaller, with notches or teeth on the edges, sometimes with rounded and blunt serrations, and do not hug the stem; the leaves on the upper part of the stem are narrow-lanceolate, 2.5-5 cm long, 4-9 mm wide, with irregular edges. The teeth are obviously sparse or entire. The main lateral roots of mustard heads are distributed in a soil layer of about 30 cm, and the stems are shortened stems. The leaves are attached to shortened stems, and the stems have shapes such as ellipse, oval, obovate, and lanceolate. The leaf color is green, dark green, light green, yellow-green, green to purple or purple-red. The leaf surface is smooth or wrinkled. The leaf margins are serrated or wavy, whole or have lobes of different shades and sizes. The corolla is cross-shaped, yellow, with four strong stamens, cross-pollination, but selfing can also produce fruits. The seeds are round or oval, reddish brown or red in color. Mustard head is a variety of mustard greens, using mustard greens for the roots. It has a dense texture, less water, more dietary fiber, a strong mustard flavor and a slightly bitter taste. Growth environment: Mustard heads like cold weather and are intolerant to heat. The suitable temperature for growth is 15 to 22 degrees Celsius. It is better to cultivate in loose and fertile sandy soil with good drainage and sunshine. Propagation is carried out by seeding, and it is better to sow from October to November in winter to autumn. Main Values ??Main Effects Mustard greens are warm in nature and pungent in taste, and return to the lung and stomach meridians; they can relieve lung and expel phlegm, benefit the temperature, detoxify and reduce swelling, appetizer and digestion, warm and benefit the qi, improve eyesight and relieve diaphragm; mainly treat cough, phlegm stagnation, chest Symptoms include fullness and stuffiness, swelling and pain from sores and carbuncles, deafness in the eyes and ears, swollen and rotten gums, cold and abdominal pain, constipation and other symptoms. 1. Detoxify, reduce swelling, and prevent cancer. Mustard greens are rich in dietary fiber, which can promote colon peristalsis, shorten the residence time of feces in the colon, dilute poisons, and reduce the concentration of carcinogens, thus playing the role of detoxifying and preventing cancer. It can be used Used to prevent colon cancer, breast cancer, and liver cancer. 2. Reducing gas and digestion. Mustard greens contain a substance called glucosinolate, which can produce volatile mustard oil after hydrolysis, which can promote gastrointestinal digestion and absorption. In addition, kohlrabi also has a special fresh aroma, which can increase appetite and help digestion; 3. Diuresis and dewarming. Mustard heads contain trace elements such as calcium, phosphorus, iron, etc., which after being absorbed by the body, can diuretic and dewarming; promote body water retention , electrolyte balance, can be used to prevent and treat astringent and painful urination and incessant discharge. Suitable for the general population: It can be consumed by the general population. 1. A good dietary supplement for patients with constipation and ophthalmology. 2. Patients with febrile cough, sores, eye diseases, hemorrhoids, bloody stools and excessive internal heat should not eat mustard greens. People with high blood pressure and arteriosclerosis should eat less. Therapeutic effects: Mustard head has the effects of detoxifying, reducing swelling, reducing qi and digestion, diuresis and dehumidification; it is mainly used to treat mastitis, childhood boils, baldness, jaundice, abdominal distension, constipation, yellow and red urine or blocked urine, liver deficiency and dark eyes. Pickling method Pickled mustard heads The pickling method of mustard heads is a home-cooked recipe. The main raw material is mustard heads; the process is pickling, and the preparation is simple. Pickling method of mustard head Ingredients: mustard head. How to pickle mustard heads Ingredients: Sichuan peppercorns, dried chili peppers, garlic, and old ginger.

Pickling method and seasonings for mustard heads: salt, white wine, water. Steps: 1. After buying the mustard head, wash it; 2. Peel off the old skin and dirty parts, pay special attention to the bottom of each protrusion, which may be dirty, and peel it off with a knife; 3. Peel each mustard head Cut it into 2-4 pieces, spread it on a spacious container, place it in a ventilated place, and let it dry; 4. Put the seasonings listed in the raw materials into a washed and dried pickle jar, add water, or boil it with cold water and Add half a jar of water and it's almost enough; 5. Take a small portion of the previously soaked pickled peppers, ginger, and jar water and put it into the new jar. This will make the water in the new jar taste better. If not, it is best to add some fresh chili peppers, the taste will be much different. If the jar for making pickled peppers is big enough, you don’t need to build a new jar, just put it directly into the jar for making pickled peppers, and the taste will be better; 6. Mix everything in the jar evenly, mainly the salt, and let it Stir and dissolve, otherwise it will easily sink to the bottom; 7. Put the dried mustard heads into the jar, and fasten a small dish of moderate size at the mouth of the jar to prevent water from the edge of the jar from entering the jar and keep the jar water hygienic; 8. Cover the lid and add water to the edge of the jar; 9. After a day, take it out, slice it or into small pieces, add some chicken essence and oily chili pepper and mix it before eating.