Introduction to Mustard Greens

Mustard Greens: Vegetable Commodity Rich in Health Benefits

Mustard greens (Brassica juncea L.) are plants originating from China and East Asia. Mustard greens are estimated to have entered Indonesia in the 19th century along with other subtropical vegetables through trade routes on the Asian continent. This plant is a seasonal horticultural plant that belongs to the Brassicaseae family. Mustard greens contain minerals, protein, fat, carbohydrates, calcium, phosphorus, iron and several vitamins such as Vitamin A, Vitamin B, and Vitamin C.

With a fairly diverse nutritional content of mustard greens, this plant is usually processed as a vegetable for public consumption. In addition, mustard greens are also commonly used for treatment, including to prevent breast cancer, improve eye health, control blood cholesterol levels, and prevent heart attacks.

Asal Usul Sawi

How to Plant Mustard Greens

Starting From Land Preparation To Abundant Harvest

Seed Selection

Use good quality seeds with the characteristics of a shiny surface, slightly hard, and blackish brown in color.

Selection of Planting Land

Mustard greens can grow in low to highlands (5 – 1200 meters above sea level). The condition of the planting land must be loose, have a high humus content, be fertile, and have good drainage. Soil pH 6 – 7.

Cultivation of Plantation Land

Clean the planting area from weeds. Loosen the soil to a depth of 20 – 30 cm. Avoid planting areas from the shade of trees or buildings. Spread 10 tons/ha of manure and 2 tons/ha of dolomite with a spreading period of 2-4 weeks before planting.

Nursery

Make a nursery bed with a length of 1 – 3 m, a width of 80 – 120 cm, and a height of 20 – 30 cm. Sprinkle 2 – 5 kg of manure, 20 g of urea, 10 g of TSP, and 7.5 g of KCl (done before the seeding period).

Planting

Make planting beds with a length of 3 – 4 m, a width of 120 cm, a height of 20 – 30 cm, and a distance between beds of 30 cm. Sprinkle manure 1 week before planting with a dose of 10 tons/ha, TSP 100 kg/ha, KCl 75 kg/ha.

Maintenance and Care of Mustard Greens for Good Production

Water regularly in the morning and evening during the dry season. During the rainy season, water the plants with clean water every time it rains to remove fungal hyphae and soil attached to the plants.

Harvest and Post-Harvest for Maximum Results

Harvesting is done at 6 MST. Harvesting is done by pulling out the mustard greens up to the root area. Clean the mustard greens from dry or old leaves.

Binomial name

Brassica juncea L.

Scientific Classification

Kingdom

Plantae

Class

Dicotyledon

Division

Spermatophyta

Family

Cruciferae

Order

Rhodeales

Spesies

Brassica juncea L

Genus

Brassica

Varieties

Tosakan, Shinta, Dakota

Origin of Mustard Greens

From China and Korea to Indonesia

Historical records state that mustard greens were first cultivated several centuries ago in the Asian continent, especially China and Korea around 15 centuries earlier. Then in the 19th century, mustard greens began to be introduced to the American continent and began to spread throughout the world. Mustard greens themselves began to spread to Indonesia in the 19th century through trade routes around the Asian continent.

Mustard Greens Commodity Production Centers in Indonesia

West Java

Central Java

East Java

North Sumatera

North Sulawesi

Bengkulu

West Sumatra

Bali

Sparkle
Petir

Interesting Facts

Mustard greens can be used in the phytoremediation process, which is the process of removing toxic substances such as heavy metals from the soil. In medieval Europe, palaces and monasteries often employed someone as a 'mustardarius' or in Indonesian called para penyawi, whose main task was to supervise the planting and harvesting of mustard greens

Nutritional Content of Mustard Greens

Per (100 gram)
Energy

9 kkal

Fat

0,1 gr

Carbohydrate

1,7 gr

Fiber

0,8 gr

Calcium

56 mg

Phosphorus

42 mg

Sodium

5 mg

Copper

0,05 mg

Zinc

0,1 mg

Potassium

193,1 mg

Vitamin A

862 mg

Vitamin B1

0,05 gr

Vitamin B2

0,18 mg

Vitamin B3

0,5 mg

Vitamin C

3 mg

Protein

1 gr

Niacin

0,4 mg

Major Health Benefits

Relieving respiratory disorders

Vitamin C in mustard greens can help relieve sinus inflammation and reduce the risk of asthma.

Preventing cancer

The isothiocyanates and sinigrin content in mustard greens are antioxidants that can have anti-cancer properties.

Maintaining bone health

Calcium, iron, phosphorus, zinc, and Vitamin K can maintain bone structure and strength.

Preventing anemia

The iron in mustard greens can help form hemoglobin, prevent anemia, and maintain the balance of red and white blood cells.

Preventing kidney stones

Mustard greens which are rich in Vitamin A can prevent the formation of urinary stones by accumulating calcium phosphate.

Mustard Greens Varieties

Mustard Varieties You Should Know

Tosakan Variety

Mustard greens varieties with characteristics of large plants, semi-open and upright shape, stems growing long and having many shoots, long and slender leaf stalks, upright leaf growth shape and fairly even leaf edges.

Shinta Variety

Mustard greens variety with upright plant type with attractive leaf shape, flat leaf edges and bright green color, delicious leaf taste, soft leaf texture, crispy and non-fibrous stem texture. This variety is suitable for planting in low and medium lands on various types of soil. The harvest age of this variety is 25 HST with a potential yield of 400 - 500 grams per plant.

Dakota Variety

Another name for this variety is white mustard, suitable for planting in highlands or lowlands and also planted with a hydroponic system. This type of variety grows upright and is resistant to drought, and does not wilt easily.

Sparkle
Petir

You Must Know

Data from the Central Statistics Agency (BPS) shows that mustard greens production in Indonesia was 706,305 tons in 2022. This number decreased by 2.9% compared to the previous year which reached 727,467 tons.

Economic and Market Potential

Mustard Greens: Vegetable Commodity with Many Fans

The demand for mustard greens in Indonesia and internationally continues to increase over time along with the growing public awareness of the nutritional values ​​in vegetables. In addition, its benefits as a disease preventative are also a futuristic potential in the demand for this commodity. With the increasing demand for mustard greens, this commodity is estimated to have great potential for the domestic economy, and could be an interesting idea for a nutritious vegetable business and nutritious vegetable processing.

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