Use.—The leaves are employed in salads, in the manner of Cress; and they are also sometimes boiled and served as Spinach.
Cabbage-Leaved Mustard.
Moutarde à feuilles de Chou. Vil. Sinapis sp.
A hardy, annual, Chinese plant, similar in habit to the species last described. Stem from three to four feet high; leaves large, roundish, lobed, and wrinkled; flowers yellow; the seeds are small, reddish-brown or black, and retain their powers of germination a long period.
Cultivation and Use.—This species is cultivated in the same manner, and is used for the same purpose, as the Chinese Mustard.
Curled Mustard.
West-India Cress.
A comparatively small species. Stem two feet and a half high; flowers bright-yellow; seeds small, blackish-brown,—scarcely distinguishable from those of the Black Mustard. The leaves are of medium size, greenish-yellow, broadest near the ends, deeply and finely cut on the borders, and beautifully frilled, or curled: they make an excellent garnish; and, when used as salad, have a pleasant, cress-like flavor.
Cut-Leaved Mustard.
Moutarde lacinée. Vil.