Edible Parts: Leaves  Oil  Seed
Edible Uses: Condiment  Oil

Young leaves - raw or cooked[2, 5, 52, 62, 185]. They should always be harvested before the plant comes into flower or they will be very bitter[9]. Even the young leaves have a somewhat bitter flavour and aroma, and are not to everyone's taste[9, 85]. They can be added in small quantities to salads and other foods[9, 183]. They can also be cooked in soups or used as a potherb, they taste somewhat like mustard but with a hint of onion[183]. For a leaf, it is very rich in protein[218]. The seed is ground into a powder and used as a mustard substitute[105, 183]. The seed can be sprouted and added to salads[183].

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Antibacterial  Antidote  Antiinflammatory  Antirheumatic  Blood tonic  Diaphoretic  Diuretic  Expectorant  
Febrifuge  Hepatic  Ophthalmic  Tonic

Antirheumatic, diuretic[46, 61]. The seed is a tonic[218]. Both the seed and the young shoots are said to be good for the eyes[218]. The seeds are used in Tibetan medicine and are considered to have an acrid taste and a cooling potency[241]. They are anti-inflammatory and febrifuge, being used in the treatment of pus in the lungs, renal inflammation, appendicitis, seminal and vaginal discharges[241]. The entire plant is antidote, anti-inflammatory, blood tonic, depurative, diaphoretic, expectorant, febrifuge and hepatic[176, 218]. It is used in the treatment of carbuncles, acute appendicitis, intestinal abscess, post-partum pain, dysmenorrhoea and endometriosis[176]. Use with caution since large doses can cause a decrease in white blood cells, nausea and dizziness[176]. The plant has a broad antibacterial activity[218], effective against the growth of Staphylococci and streptococci[176].

Oil

The seed contains 20 - 30% of a semi-drying oil, it is used for lighting[74].

Special Uses