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Species name
Brassica nigra
Family
Cruciferae ((Brassicaceae)
Local name(s)
Senafich (Amargna)
General description
It is an erect, loosely
branched herb growing to 90cm tall. The leaves are alternate, dark green
and thick and the flowers are of pale yellow colour.
Edible part(s),
preparation methods and palatability
Young leaves, stalks and seeds are
edible. Mainly women and children are collecting or harvesting the plant.
The young leaves and stalks are chopped and boiled in salted water. The
species seems to be a common leafy vegetable in Ethiopian cuisine and is
much liked. For the leave consumption no side effects in terms of palatability
have been reported.
The seeds are also used to oil the
baking plate of injera stoves. When consumed, the seeds cause a burning
sensation in the nose similar to mustard or horseradish. The plant has many similarities to 'Abashow
gomen' (Brassica carinata). But it is not as widely used as the latter
because of its side effects and its limited availability and its need for
abundant rains.
Agroecology
Grows in the
highlands wild and is also cultivated or semi-cultivated by farmers. The
species needs abundant rainfall.
Propagation
method(s)
Propagates by seed.
Sample location(s)
Mekane Birhan, Jana Mora Woreda (North
Gonder)
Remarks
**
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