HerbCultivatedAnnualMedicinal

Brassica rapa L.

Sarsoon · Mustard

Synonym: Brassica campestris L. (widely used in older literature)

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Description

Brassica rapa is an annual or biennial herb, usually 30–100 cm tall, with an erect, branched stem. Basal leaves are large, lyrate to pinnatifid, rough, and petiolate, while upper leaves are smaller, sessile, and clasp the stem. Flowers are bright yellow with four petals arranged in a cross, borne in elongated terminal racemes. Fruits are slender siliques with a distinct beak, containing numerous small, round, brown seeds.

Diagnostic Characters

Vegetative

Erect herb with lyrate basal leaves and clasping upper leaves.

Floral

Bright yellow four-petaled flowers in elongated racemes.

Fruit & Seed

Long slender siliques with numerous round brown seeds.

Distribution

Native range: Europe and western Asia.

Introduced range: Cultivated and naturalized worldwide.

In Pakistan: Widely cultivated and naturalized throughout Pakistan.

Phenology

Flowering

Fruiting

Flowering: February–April Fruiting: March–May

Ethnobotany & Uses

Food Uses

Leaves, roots (turnips), and seeds are important vegetables and oilseed crops.

Medicinal Uses

Traditionally used for digestive disorders and as a nutritious food.

Economic Uses

An important source of edible oil, vegetables, and animal fodder.

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Where it grows on campus

This species is on the campus floristic list but was not pinned during the GPS mapping survey, so it has no map records yet.

Taxonomic Notes

Brassica rapa includes several cultivated groups such as turnips, pak choi, and Chinese cabbage. It is distinguished by its yellow flowers and elongated siliques. The accepted name follows Flora of Pakistan, POWO, and WFO.