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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).