A wide variety of dishes from a host of different cuisines utilize the pungent flavor of mustard seed powder. Roasted vegetables such as tomatoes and beans can be enhanced with a little mustard. Simple rice can have mustard added, making it a more interesting side dish. Fish and meats can use an herb and spice mix including ground mustard seed as a coating for the meat, which cooks and caramelizes down to a wonderful succulent crust. An inexpensive yet flavorful dinnertime slow cooker standby of Red Beans and Rice will typically use mustard as a seasoning. Mustard can also be added to spice rub mixes that are used in preparing barbecued meats such as ribs. Curries rely on mustard for its piquant flavor. Pickle recipes of all varieties use organic mustard seed as one of the main pickling spices.
Mustard Seed, (Brassica sinapiodes, B. nigra (Black Mustard), Sinapsis alba (White Mustard), Chorispora tenella (Blue Mustard), Brassica juncea (Brown Mustard), Alliaria petiolata, A. officinalis (Garlic Mustard), Lepidium perfoliatum (Pepper Grass), Cardaria draba (White Top Mustard), Thlaspi arvense (Pennycress), Descurania species of the best edibles are D. richardsonii and D. Sophia (Tansy Mustard), Sisymbrium officinale (Hedge Mustard), V. thapsus) Powder Bulk
Family
Brassicaceae (Mustard Family)
Etymology
The word Mustard is from the Latin mustum ardens, meaning "burning must" because the ground seeds have been mixed with grape must (unfermented grape juice) to make the condiment mustard. Also known as Jack of the Hedge and Sauce Alone.
Range of Appearance
Mustard is native to Eurasia, but it grows throughout North America. Mustard flowers have four petals in the shape of a cross.
Parts Used
Seeds, leaves
Physiological Effects
Analgesic, antiseptic, carminative, disinfectant, diuretic, emetic, expectorant, irritant, rubifacient, stimulant
Medicinal Uses
Mustard helps with chilblains, cough, paralysis, pharyngitis, and respiratory congestion.
Culinary Uses
Young leaves, best collected before the beginning of May, can be chopped fine and added to salads. Once the flowers open the leaves become tough. Later they are best used just as a small portion of a salad. Flowers are edible in salads and as a garnish. Seeds are used as a garnish in pungent sauces, curries, dips, sandwich spreads, salad dressings and cheese dishes. It takes ten to fifteen minutes for mustard oil to achieve its full body, so homemade mustard should be prepared about half an hour before serving. After that the taste fades. To prevent this, mix the mustard in with vinegar, wine or lemon juice. Mustard seeds help to preserve pickles and sauerkraut as well as add flavor.
Other Uses
Poultice for bronchitis, pneumonia, and rheumatic pain. However, never apply mustard directly on the skin. When doing a poultice, cover the skin with a clean cloth to avoid burning or blistering the skin from direct contact. Foot bath or bath herb for cold, flu, or headache. At one time, surgeons disinfected their hands with a paste of mustard. Jesus likened the Kingdom of Heaven to a mustard seed, "Which indeed is the least of all seeds: but when it is grown, it is the greatest among herbs, and becometh a tree, so that the birds of the air come and lodge in the branches thereof." (Matthew 13:32)
Constituents
Glycosides (sinigrin), sinnapine, enzyme (myrosin), mucilage, protein, sulphur
Contraindications
Do not apply mustard directly on the skin as it may cause blistering and burning. There are no poisonous mustards. However, eat only in moderation as mustards do contain some irritating oils. Overuse of raw plants in this family can interfere with thyroid function. Mustard can be emetic, causing vomiting. This is sometimes recommended in cases of poisoning. Mustard is not a good herb to use on very young children or the elderly if feeble. Avoid excessive amounts for those with cardiovascular problems.
Plant details were provided by iPlant by Brigitte Mars.
Hyperlink it to https://brigittemars.com/iplant-app/