Xianglong Large-headed Mustard

Xianglong Large-headed Mustard

　　Xianglong Large-headed Mustard is produced in Xianglong Zaoniba, a pollution-free vegetable base in Hechuan District, with an annual planting area of 5,000 mu and a yield of 12,000 tons. Also known as root mustard, large-headed mustard is a variety of the mustard species within the Brassica genus of the Brassicaceae family. Its main product is the fleshy root, which contains 1.2 grams of protein per 100 grams of fresh vegetable, 6 grams of carbohydrates, 2.1 grams of crude fiber, and 44 milligrams of vitamin C, making it the variety with the highest crude fiber content among China’s vegetable products. The fleshy root of Xianglong Large-headed Mustard is long and cylindrical, with a crispy and smooth skin, white flesh, and a strong pungent mustard flavor. Each root weighs around 1,000 grams, making it highly suitable for pickling and braising. The leaves grow on shortened stems, are long inverted ovate in shape, have flat blades without wrinkles, and can be used as raw material for salted vegetable processing. This variety has a growing period of 130–150 days, is typically sown in early September locally, transplanted in mid-October, and harvested in January and February of the following year. Planting density is about 3,000 plants per mu, with a general yield of over 3,000 kilograms per mu. Xianglong Town has a long history of processing large-headed mustard using traditional methods, producing distinctive products that are highly popular in Guang’an, Huaying, and other areas.