According to traditional medicine, mustard greens have a spicy taste, a warm nature, and act on the lung and stomach meridians. Thanks to these properties, mustard greens are widely used in medicinal remedies and dietary regimens to help prevent and treat some common diseases.
1. Benefits of mustard greens
Mustard greens, also known as Chinese mustard, green mustard, or spicy mustard, have the scientific name Brassica juncea (L.) Czern. et Coss., belonging to the Brassicaceae family. Mustard greens are a crop grown for their leaves, which are used as a vegetable. The seeds are pressed for oil, used to make mustard as a spice, or used in industry.
According to traditional medicine, mustard greens have the effect of "clearing qi and dissolving phlegm." When suffering from a cold, cough with phlegm, or sore throat, a bowl of mustard green soup cooked with a few slices of fresh ginger will help warm the throat, loosen phlegm, and soothe the throat. In addition, mustard greens have the effect of clearing heat, detoxifying, and cooling the body, making them suitable for use during hot summer days or when the body develops boils due to internal heat.
In addition, mustard greens aid digestion, stimulate appetite, reduce bloating and indigestion; and promote urination, helping to eliminate toxins through urine. In folk remedies, crushed fresh mustard green leaves are also used topically to reduce swelling and pain from injuries or rheumatism, thanks to their blood-activating and anti-inflammatory properties.
Mustard greens have a spicy taste and a warm nature, with many beneficial effects on respiratory and digestive health.
According to modern medicine, mustard greens are rich in:
Vitamins and minerals: Mustard greens are particularly rich in vitamins A, C, and K, powerful antioxidants, as well as B vitamins, folate, calcium, iron, and potassium... Eating mustard greens regularly helps boost immunity, is good for bones and joints, and supports blood circulation to the brain.
Natural fiber: The high fiber content in kale helps maintain a healthy digestive system and prevents constipation.
It contains glucosinolates, which, when absorbed by the body, can be converted into substances with anti-inflammatory and anti-cancer properties. Other antioxidants such as flavonoids protect cells from damage.
Rich in potassium: Potassium plays a crucial role in naturally lowering blood pressure, regulating heart rate, and stabilizing muscle and nerve function. By helping the kidneys eliminate excess sodium, potassium reduces blood pressure in blood vessels, lowering the risk of stroke and supporting cardiovascular health. Consuming kale provides the body with the necessary amount of potassium, aiding in disease prevention.
2. How to use mustard greens
The most common and simplest ways to use it are in soups (with shrimp, meat, or fish), boiled, stir-fried, or eaten raw in salads.
Mustard greens are also used in traditional medicine, including:
Treating coughs: Take 100g of mustard greens and 5g of fresh ginger, boil them to make a decoction and drink it. Alternatively, you can use 4g of mustard green seeds, 12g of perilla seeds, and 12g of radish seeds, then boil them to make a drink. This remedy is often used for ailments caused by cold phlegm, coughs, asthma, excessive and watery phlegm, and chest tightness.
To cool the body and treat acne: Drink the juice of fresh mustard greens, or apply the pulp topically to the skin.
Aids digestion: Cook mustard greens with ginger and a little pepper to make a soup, and eat it while it's still hot.
Treatment for joint pain: 4g of mustard seeds, 12g of gac fruit seeds, 12g of myrrh, 12g of cinnamon bark, 12g of woodworm. These ingredients are ground into a powder and taken twice a day, 4g each time, with warm white wine.
Preventing colds: 60-80g of mustard root, 30g of brown sugar. Wash the mustard root thoroughly, cut into pieces; boil to extract the liquid; drink throughout the day.
Treatment for bleeding caused by stomach and duodenal ulcers: Wash mustard greens thoroughly, cut into sections, blanch in boiling water for 5-10 minutes, extract 30-50ml of juice, and warm it up for the patient to drink (you can add enough white sugar).
3. Things to keep in mind when using mustard greens
For those with weak spleen and stomach (especially those prone to cold stomachs, abdominal pain, and loose stools), it is advisable to limit consumption of raw foods; if consumed raw, they should be thoroughly cooked and a few slices of ginger should be added.
People with kidney stones (oxalate stones): Mustard greens contain oxalates, so if you have kidney stones, you should limit your consumption.
Thyroid issues: The goitrogen content in kale can affect thyroid function if consumed raw in large quantities over a long period. Cooking significantly reduces this activity.
Drug interactions: People taking anticoagulants such as warfarin should be aware that the high vitamin K content in kale may reduce the effectiveness of the medication.
Food safety: Always wash vegetables thoroughly under running water to remove dirt, parasites, and any remaining pesticide residue.