Amsoy

+Description

Amsoy also known as mustard green, is related to the cabbage family. Amsoy is native to Suriname and China. The vegetable has firm, green, oval-shaped leaves with scalloped edges. Amsoy resembles paksoi, but has less sheet steel. The taste is a little bitter and spicy.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Amsoy is available from Holland and Spain

+Main nutrients

Iron, Niacin, Phosphorus, Potassium, Riboflavin, Thiamine, Vitamin A, B and C

Main varieties

Amsoy

Amsoy has firm, green, oval-shaped leaves with scalloped edges.
View Amsoy

Preparation

Wash the leaves and dry them. Then cut the leaves in pieces and add them cooked or raw to a dish.

Consumption

All young, tender leaves of Amsoy are commonly used as salad leaves, while the older, tender leaves are best used to after being cooked. Amsoy, when eating it raw, can best be mixed with other green leaves to balance their sharp flavour.

When to eat

Amsoy must have firm green leaves, without any brown spots. Keep the vegetable refrigerated, and consume within a few days.