An annual plant native to Iran, it has been cultivated since ancient Egypt. The most early ripening vegetable, giving fresh greens in 20-25 days after sowing. It is distinguished by a high content of vitamins – thiosmin, riboflavin, ascorbic and nicotinic acids; mustard oil, trace elements, including a significant amount of iron, calcium, phosphorus, iodine.

Eating the leaves of this salad increases appetite, improves digestion, sleep and reduces high blood pressure.

Fresh leaves have a pleasant tart taste, reminiscent of the taste of horseradish, are used as a salad, seasoning for soups and meat dishes.

Leaf juice is used for anemia, powder from crushed seeds – instead of mustard plasters.

In folk medicine, an ointment from powdered seeds and leaves in lard or ghee (1:15) is used for scrofula, scabies and festering wounds.

Leaves are harvested 20-30 days after sowing. Seed plants – with yellowing of the pods.

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