| Ethiopian Mustard |
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| File size | 102064 |
| Original date | 2/26/14 1:01 PM |
| Resolution | 616 x 462 |
| Flash | Flash did not fire, auto |
| Focal length | 34.0mm |
| Exposure time | 1/125s |
| Aperture | 4.5 |
| Focus Distance | |
| Metering Mode | Multi-segment |
| Camera make | Canon |
| Camera model | Canon EOS 550D |
| Sensor type |
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Botanical name: Brassica carinata Family: Brassicaceae (Mustard family)
Synonyms: Brassica timoriana, Brassica urbaniana, Brassica lanceolata
Synonyms: Brassica timoriana, Brassica urbaniana, Brassica lanceolata
Ethiopian Mustard is an annual plant growing up to
3 ft quite fast. The leaves are pinnately lobed, alternate, dark green
and thick. Flowers are yellow and borne in a long terminal
inflorescence. The plant grows and can be harvested all year round.
Leaves, stalks and seeds are edible. The leaves and stalks are boiled
in salted water. The species is a very common leafy vegetable in
Ethiopian cuisine and is much liked.
Identification credit: Gurcharan Singh
| Photographed in IARI PUSA, New Delhi. |