Ethiopian Mustard

In WorldWatch:

Photo credit: UPenn.edu

Ethiopian mustard (also known as Abyssinian mustard) lacks the bitterness of its better known cousin, kale. It’s rich in vitamins C and K, and beta carotene and calcium, as well as cancer-fighting anti-oxidants. Ethiopian mustard also produces more leaves per plant than kale and a few leaves can be removed at a time for home consumption, allowing the rest of the plant to continues to grow.

Despite its nutritional qualities, Ethiopian mustard has largely been overlooked in favor of calorie-rich staple grains. Despite its nutritional qualities, Ethiopian mustard—like many of Africa’s indigenous leafy greens—has largely been overlooked in favor of calorie-rich staple grains by researchers and farmers. As a result, the genetic diversity of the plant has dwindled. But through breeding programs, researchers are working to develop the strain’s genetic diversity for disease resistance, its applicability as a cooking oil, and as a material for industrial production.

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