Botanical characteristics, potential uses, and cultivation possibilities of mustards in Turkey: a review

Abstract

The mustard species [(Brassica juncea (brown mustard), B. nigra (black mustard), B. rapa syn. B. campestris (field mustardor turnip), and Sinapis alba (white mustard or yellow mustard)] constitute important genetic resources and sources of raw materials tolarge number of agrobased industries in Turkey and elsewhere. S. alba is usually used as a condiment in dry form. B. nigra is used asa condiment and as vegetable with dietary fibre, vitamin C, and other anticancer compounds. B. juncea is used for oil and as spice. B.rapa is popularly used for biofuel raw material. However, there is poor focus on their breeding and varietal development for industrialpurposes like biofuel production etc. Therefore, they are rightly called neglected crops in Turkey. The aim of this study is to providea comprehensive information about appropriate mustard species that can be evaluated in different sectors and bring innovations inlaying new scientific foundations of the subject. As such, this paper has compiled information about economic importance, generalcharacteristics, and ethnobotanical uses of the mustards found in Turkey.