Vegetables
Mustard Greens
Broad wrinkled leaves with thick stalks; Dark green blades and pale green stalks; Prominent veins and crinkled leaf surfaces.
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3 identity clues
- Broad wrinkled leaves with thick stalks
- Dark green blades and pale green stalks
- Prominent veins and crinkled leaf surfaces
Names in other languages
- 繁體中文
- 芥菜
- English
- Mustard Greens
- Bahasa Indonesia
- Sawi pahit
- Tagalog
- Dahon ng mustasa
How to identify it
Check these features together: Broad wrinkled leaves with thick stalks; Dark green blades and pale green stalks; Prominent veins and crinkled leaf surfaces. Colour alone is not sufficient. For packaged Mustard Greens, confirm the name, ingredients or intended use on the original label. Ask the vendor about loose food; never taste to identify it.
Common Hong Kong household uses
Cut for soup, stir-fries or blanching.
Choosing & preparing
Separate leaves and rinse folds and stalk junctions; cook thick stalks before tender leaves.
Storage
Keep dry, refrigerate as appropriate for the produce and use promptly; reject mould, rot or abnormal slime.
Helper tip
For Mustard Greens, check broad wrinkled leaves with thick stalks. If uncertain, verify the label or ask the employer before using it.
Useful market phrase
唔該，我想要芥菜，請幫我確認名稱同用途。Meaning: I would like Mustard Greens, please. Help me confirm its name and use.
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