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Red mustard leafs are a variety of Brassica juncea, and are collectively part of a family of cruciferous vegetables such as turnips, broccoli and cabbage.

The leafs of the red mustard are grown for fresh food, as a raw material and as decorative green double-use plants in edible vegetable gardens.

Red mustard leafs are rich in vitamins A, C and K. They contain compounds that prevent cancer, including antioxidants, anti-inflammatory and natural detoxifiers.

They can be used in both cooked and raw preparations. They are usually used in salads or as an herb. They go well with high-fat meats such as pork, lamb and sausages, in creamy sauces, aged and melted cheeses.

It is also combined with apples, peaches, cucumbers, citrus fruits, vinegar, mainly cider and rice, nuts such as peanuts and hazelnuts, spices, cumin, coriander, dill, garlic, fennel and coriander.