Senfas

Senfas is a term used in Turkish and some regional languages to refer to mustard greens, or more broadly to parts of the mustard plant in the Brassicaceae family. The exact meaning of the word varies by region and historical usage; in some contexts senfas may denote the leafy greens, while in others it is associated with mustard seeds or the mustard condiment.

Botanical and cultivation notes indicate that the plants behind senfas belong to the mustard family. In practice, multiple Brassica species that yield leafy greens—often described in regional agriculture as senfas—are grown as cool-season crops in temperate areas. The leaves are typically harvested young for tenderness and flavor. Regional recipes may use the greens in a variety of preparations, including raw salads, sautéed dishes, stews, or as a filling component in vine-leaf or stuffed preparations, depending on local culinary traditions.

Culinary and nutritional aspects identify senfas leaves as peppery and flavorful, lending a distinctive bite to dishes. Like other leafy greens, they are low in calories and provide dietary fiber, vitamins A and C, and minerals. Preparation methods vary, with some traditions favoring quick blanching or light cooking to soften the leaves while preserving brightness and tang.

The usage of the term senfas is not standardized and can differ between regions. In some areas it remains a generic label for mustard greens; in others it may refer to mustard seeds or prepared mustard. See also: mustard greens, mustard seeds, brassica vegetables.