of Eastern Asia; some form compact hearts and other loose heads. All of them 

 bear bright green leaves of a soft texture like lettuce. One of the varieties is widely 

 grown in the country, particularly in the Southern Province and in the hill areas 

 of the Dedza and Ncheu Districts. The plants are grown from seed and do well 

 when planted in May (Ncheu) and in good soil bear freely until October or November, 

 The kind grown is a loose-headed type which bears large slightly fluted leaves, and as 

 it grows during the period of great scarcity of other leaves, is of particular value. 

 If on poor soil or if allowed to dry out, the plants seed very freely without producing 

 any good leaves. 



The leaves cook quickly without potashes to form a soft good flavoured product. 

 Groundnuts and tomatoes are added if available. The leaves have a ready sale at 

 various markets. 



*74. B. juncea Coss. Indian mustard. 



Mpiru (N), mbumbi (Y), kanganje (Tu, To). 



A native of India, an erect herb up to 3 ft. or more tall, leaves small, flowers 

 yellow. A weed of cultivated ground and also cultivated. In the north a type is 

 grown which has thick blue-grey cabbage-like leaves which may be an escape from 

 cultivation. Fairly widespread. 



The leaves are cooked as a side-dish. They are broken into small pieces and 

 cooked without native potashes. They are often mixed with mnadzi [Solanum 

 nigrum) or luni {Gynandropsis gynandra). The dish is much liked especially by the 

 Ngoni. The leaves are also dried as mfutso. The seeds are used for oil (Fort John- 

 ston). They are roasted, pounded and boiled with water. When cold, the woman 

 preparing the oil puts one hand into the pot, the oil adheres to it and on withdrawal 

 the oil is rubbed off with the other hand into a container. The oil is used to anoint 

 the skin and to add to side-dishes, 



*75. B. napus L. var. esculenta DC. Swede. 



Swedes were grown for several years at Mwera Hill at an elevation of nearly 

 5,000 ft. from 1940 onwards and did very well. They continued to bear leaves 

 for several years when left undisturbed. The leaves are large and have an advantage 

 over turnip leaves in that they are far less prone to insect attack. 



The leaves arc of more value for the African than the roots. The former make 

 a good side-dish and do not need potashes or soda to soften them. The roots may 

 also be used for a side-dish. They should be well boiled and then mashed with 

 pounded groundnuts added to them. The mixture is palatable and is said by Africans 

 to resemble cooked cabbage. Yellow-fleshed types of swedes are to be preferred 

 from a nutritive point of view, 



*76. B. napus L. var. oleifera DC. Rape, 



This Indian plant grows easily either from seeds or cuttings and produces 

 a thickened underground stem from which arise abundant leaves. If kept well 

 plucked it will continue to bear for several years without forming seeds. It does 

 best at high elevations but can be grown as low as Lake level. 



The leaves are used as cattle feed in many countries but if picked, when still 

 fairly young, they make a very palatable side-dish with added groundnuts and 

 tomatoes. Soda is not required for j^oung leaves. The leaves resemble those of the 

 turnip or Chinese cabbage in that they have a slightly " hot " taste and hence are well 

 liked by Africans. 



*77. B. oleracea L. var. bullata DC. Cabbage. 



Kabici (N). 



A cultigen of Europe and Asia; cabbages are too well known to warrant 

 description. They can be made to grow well at all elevations but do best at higher 



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