Karashina: Red Asian Mustard
(Brassica juncea)

Karashina seedling (click for full sized image) Karashina at 6 weeks (click for full sized image)

Nutritional Information:

A good source of potassium, phosphorus, vitamin A and vitamin K.
100g raw leaves contain:
60 mg sodium
620 mg potassium
140 mg calcium
21 mg magnesium
72 mg phosphorus
22 mg iron
0.9 mg zinc
2800 µg beta-carotene (vitamin A)
230 µg retinol
0.12 mg vitamin B1
0.27 mg vitamin B2
0.25 mg vitamin B6
64 mg vitamin C
260 µg vitamin K
310 µg folic acid

How to Enjoy it:

The leaves are smooth-textured and watery, having a strong mustard flavour which is milder in the young leaves. Eat raw in salad or use to wrap cooked sausages and other meats, or to wrap balls of rice. Good in stir-fries
Karashina seedlings 16 days after sowing Karashina after 6 weeks
Harvested karashina (click for full sized image) Karashina flower (click for full sized image)
Harvested leaves Bright yellow flowers attract the pollen beetle Meligethes aeneus

Karashina is available from mid-April to June and from mid-August to early December.