Han cai (Indian yellowcress)

Rorippa indica

leaf

Aerial parts blanched then cooked as a bitter vegetable.

Origin

Southern China (Taishan, Guangdong)

Season (United States)

all year round

Preparation

After blanching, the water is squeezed out, it is chopped and stir-fried with garlic or dressed cold; raw, it is too bitter.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Pungent glucosinolates · Chlorophyll

Did you know?

It is a small wild mustard of fields and rice paddies.