The leaves of many types of mustard plant are edible. Salad leaves such as mizuna and tatsoi are actually types of mustard. The green leaves of pak choi have a mild, mustardy taste. Mustard greens are more commonly used in Asian cooking (particularly in China) than in European cooking, although edible mustard grows wild in Sweden, Ireland and the Hebrides.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.