The Difference Between Small Mustard and Large Mustard There are many types of mustard.

Chinese mustard has many kinds, mainly divided into ball mustard and not ball two categories, ball mustard leaves from the center to the outside, leaf shape is more round and thick, will be arched oval shape, can be peeled off piece by piece, add more water to boil soft to eat; not ball mustard leaves are longer and thinner, slightly more fibrous, more commonly used to pickle.

The big mustard greens are the long-lasting vegetables that we often eat at New Year's Eve.

Baoxin mustard: also known as big mustard, the petiole is particularly fat, eat less fiber, low pungency, is a variety commonly used in restaurants, but also the New Year's table of perennials, mostly appear in the Lunar New Year.

Large-leaf mustard greens: thick stems, wide leaf surface, low pungency, can be directly cooked or pickled into dried plums, foo choi, pickled vegetables, etc..

Small mustard greens: strong pungent flavor and bitter leaves, usually salted into "snow red" as the main way to eat.

Big heart mustard: do not eat the leaves and petioles, only take the stem of the "stem mustard", the stem is particularly fat, showing stick-shaped, also known as the "heart of the vegetable"; mostly used to cook soup, stir-fry, or cut into sections of seasoning, pickled into small dishes.

Daishin is also a type of mustard, and the leaves have been removed from it for sale on the market.