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Is listed as two different species: in this article as B. juncea, and in its own article as Alliaria petiolate, a different genus. Only one of these can be correct, but I don't know which one!
I just saw this mistake and can second this. Garlic Mustard is indeed not a variety of B. juncea. I am going ahead and remove the entry from this article.
Mizuna was mentioned here as a variety of mustard. It's generally regarded as a variety of brassica rapa, though I suppose it's possible that a variety of juncea might be sold as a mizuna too. I grow mizuna, and the cultivation instructions tell me to keep it away from rape, pak choi, etc, if I want to collect the seed for next year. This suggests that what I am growing is rapa. Anyone know for certain?Sjwells53 18:17, 10 October 2007 (UTC)
- The Mizuna page says the name is used primarily for cultivated varieties of Brassica rapa nipposinica but also for Brassica juncea var. japonica. The mizuna I grow is, I'm sure, a rapa. Oriental Vegetables by Joy Larkcom identifies it as such.
- I've just edited the 'food' section to remove the identification of zha cai as tatsoi, which name applies to another delightful rapa variety, a small deep green rosette not remotely like zha cai. The latter is also written tsa tsai, so I don't know if the article should have that mentioned (in place of the 'tatsoi' that I deleted), or whether enough people have confused the names for tatsoi to have become valid also as a synonym for zha cai. --Alkhowarizmi (talk) 11:42, 2 April 2011 (UTC)
I eat these
editand I'm not African, Chinese, Indian, Japanese, or Soul. They're popular and even come in cans all across the Midwest and Southern U.S. 207.68.84.86 (talk) 02:20, 2 August 2010 (UTC)
- Hi there. And what is the name of "your" cuisine then? You could very well be eating soul food fx., even though you live in the Mid west, right? The nationalities here refers to the cuisines, not the persons eating these foods. RhinoMind (talk) 01:43, 21 March 2014 (UTC)