"' var. rugosa, often known as a leafy mustard/ laipatta, is a tall, slow-growing mustard with beautiful green leaves that ranges in hue from light green to dark purple. It’s a green leafy vegetable native to Central and Eastern Asia that’s eaten all across the world, from China to . Leafy mustard is grown and supplied mostly in Asian nations such as India, China, and Japan. ... Peppery, crispy leafy mustard features broad, soft leaves with high moisture content and a thick, flexible stem that may be used to make , and its seed is also used as a pickle and curry spice. Green leaves can be eaten raw or cooked in salads. They are high in a variety of phytonutrients such as vitamin A, B, C, and E, as well as iron, calcium, and protein ... Leafy mustard is also used to make a fermented pickle product known as which is a well-known and widely enjoyed Nepali meal. The mustard plant is most recognised for its tiny yellowish seeds, which produce mustard, one of the world’s most popular condiments. However, a variety of cultures have used the plant’s green leaves for food and health purposes for ages ..."