The plant appears in some form in African, Bangladeshi, Chinese, Filipino, Tripuri, Italian, Indian, Japanese, Okinawan, Nepali, Pakistani, Korean, Southern, Taiwanese, and African-American (soul food) cuisines.

It is widely used in canning, baking and margarine production in Russia, and the majority of Russian table mustard is also made from B. juncea.

The leaves are used in African cooking,[10] and all plant parts are used in Nepali cuisine, particularly in the mountain regions of Nepal, as well as in the Punjabi cuisine in the northern part of the Indian subcontinent, where a dish called sarson da saag (mustard greens) is prepared.

It is eaten in any form in Assam and Northeast, be it boiled or added raw in salad, cooked alone or with pork.

[12][13] The Gorkhas of the Indian states of Darjeeling, West Bengal and Sikkim as well as Nepal prepare pork with mustard greens (also called rayo in Nepali).

A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal.

It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone.

Phytoremediation has been shown to be cheaper and easier than traditional methods for heavy metal reduction in soils.