SINAPIS

SINAPIS.—芥 (Chieh). The mustards grown in China are mostly varieties of Sinapis juncea. In the Pêntsao there is an article on the general term given above, and one on 白芥 (Pai-chieh), 96, or 胡芥 (Hu-chieh), which is probably Sinapis alba. Li Shih-chên speaks of the following kinds:—青介 (Ch‘ing-chieh), also called 刺芥 (Tzŭ-chieh), which from his description seems to be Sinapis nigra; 大芥 (Ta-chieh), which is either Sinapis integrifolia or Brassica campestris rutabaga; 馬芥 (Ma-chieh); 花芥 (Hua-chieh); 紫芥 (Tzŭ-chieh); 石芥 (Shih-chieh), which is also called 臘芥 (La-chieh), 春芥 (Ch‘un-chieh), and 夏芥 (Hsia-chieh), according to the season at which it is planted and eaten. Of these varieties, which seem to be indigenous to China, the stalk and leaves are used as a pot-herb, having carminative qualities. The large leaved kinds are eaten, while the small leaved are considered harmful. Medicinally, they are recommended as corrective, digestive, and expectorant remedies. They are also used as a stimulant application in toothache, varnish eruptions, and ulcers. The seeds have about the same properties, and are used by preference as being more convenient. The Pai-chieh is also called 蜀芥 (Shu-chieh), because it was introduced into Szechuan from Mongolia. It is extensively cultivated for its stalk, leaves, and seeds. The stalk and leaves are carminative. The seeds, as indeed the whole plant, have about the same qualities as the other varieties have; but the Chinese endeavor to distinguish in favor of this. A strong decoction of mustard, called 芥醬 (Chieh-chiang), was made to be eaten with meat, and was much relished, as the European eats prepared mustard with his corned beef.