Asian Mustard 
Scientific Name: Brassica juncea
Country of Origin: India

Asian mustard varieties can fall into two categories: a leafy, kale-like varietal, or a cabbagelike head. The colors can range from green, which is the most common, to red or purple. In China and Japan, Asian mustard is used in soups, salads, and stir-fries. The seeds can be used whole in curries and pickles. In Korea, the seeds are also used in the treatment of colds and stomach disorders. The Chinese also add the leaves to soup for bladder inflamation.

Asian Mustard (curled)
Scientific Name: Brassica juncea
Country of Origin: India
Curly Asian mustard has a peppery flavor on the leaves than can range from mild to hot. The seeds can be used to make brown mustard.

Asian Mustard (green)
Scientific Name: Brassica juncea
Country of Origin: India
Green Asian mustard is spicy and hot. It is slightly pungent when when cooked.

Asian Mustard (red)
Scientific Name: Brassica juncea
Country of Origin: Asia
Red Asian mustard originally comes from Japan. It has a mild, spicy flavor. This crop is harvested young for salads, braising mixes, and garnish.

Recipe
Stir-Fried Asian Mustard