Mustard: The Greatest Among The Herbs

Mustard Flowers - Photo: Pixabay

Mustard plants have been used for thousands of years for their pungent flavour in condiments, spicy greens for side dishes and salads, and in traditional folk medicine and Chinese herbal medicine to treat a variety of ailments.  The name mustard comes from the Latin mustum ardens, or “burning must.”  It was so named because as the seeds were pounded with unfermented grape juice, or must, their pungent qualities developed, hence “burning.”  Mustards seeds are mentioned in ancient Sanskrit writings dating back about 5,000 years ago and the Bible calls mustard “the greatest among the herbs.”  Valued for their intense flavours and healing properties, mustard seed and the plant itself have been grown for its beautiful yellow flowers and spicy seedling leaves.  Members of the Brassicaceae family, mustard is a cruciferous vegetable related to cabbage, Brussel sprouts, kale, kohlrabi, Chinese cabbage, cauliflower, rutabagas, turnips, radishes, horseradish, cress, and broccoli with the attendant phytochemicals properties.  

Mustard is categorised as a food, medicine, spice, and condiment.  White mustard (Sinapis alba) also known as yellow mustard is a native of North Africa, central Asia, and the Mediterranean.  This is the mustard that is used extensively in the production of American prepared mustards, as it is the least pungent.   Brown mustard (Brassica juncea) is native to Asia and is the seed used to prepare speciality mustards such as Dijon.  Canada is the world’s largest exporter of mustard seed and among the top five producers in the world.  Saskatchewan produces over 80% of the domestic total and the brown mustard seed used for Dijon mustard comes from Saskatchewan.  

Mustard seeds contain many healing properties and have been used for centuries by Chinese herbalists to treat abscesses, bronchitis, colds, rheumatism, toothache, ulcers, and stomach disorders.  They are an excellent source of monounsaturated fats, phosphorous, and a good source of iron, calcium, zinc, magnesium, and manganese.  Mustard seeds have been shown to help reduce the severity of asthma, decrease some of the symptoms of rheumatoid arthritis, and help prevent cancer.  Mustard plasters are still being used today to treat rheumatism, arthritis, chest congestion, aching back, and sore muscles.  To make a mustard plaster, mix equal parts powered mustard and wheat flour, dilute the mixture with sufficient cold water to achieve a soft paste.  Spread on a clean cloth such as cotton flannel, linen, or several layers of muslin.  Remember that mustard is a hot herb and contact with the skin may cause blistering and should be avoided.  Leave on for approximately 15 minutes.  If the patient complains at any time during treatment, remove the plaster immediately.  After the plaster is removed, bathe the treated area with cool (not cold) water to stop the burn.  Dry the area and finish up with a dusting of baby powder or cornstarch to soothe the skin.  

Mustard greens are the leaves of the mustard plant Brassica juncea.  Mustard greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years.  All young mustard leaves can be used for mustard greens, however Chinese mustards or mustard greens (Brassica juncea var. rugosa), broad-leaved mustard greens, or (Brassica juncea var. foliosa), thin-leaved mustard greens, are the best mustards for greens.  These varieties are also known as gai choy, Indian mustard, leaf mustard, mustard cabbage, Bamboo mustard cabbage, and Sow cabbage.  Mustard greens are a staple vegetable in many cultures around the world.  They are used much as spinach, dandelion, or beet greens are used.

Mustard greens are an excellent source of vitamin E, vitamin C, and beta-carotene.  They also contain vitamin B6, folic acid, magnesium, calcium, iron, niacin, vitamin A, and are an excellent source of phytochemicals thought to prevent cancer.  In Chinese herbal medicine, mustard greens are used to treat bladder inflammations and to stop a haemorrhage.  Eating mustard greens are thought to offer great benefit to individuals suffering from conditions ranging from asthma to heart disease to menopausal symptoms.  

Mustards are annuals and grow from 2-4 feet (60-120 cm) tall.  The flowers produced are yellow and the white mustard flowers have a slight vanilla scent.  They are known as cruciferous plants because they have four-petaled flowers, two long and two short that resemble a cross.  Both mustards have pungent-flavoured, broad, dark green, jagged with irregularly cut lower leaves.  Mustard is a cool season crop and bolts quickly in warm weather.  

Mustards can be started indoors or planted directly into the soil in early spring.  If you are starting mustards indoors, adequate light is essential.  Hang lights 3 inches (7.5 cm) above the seedlings and leave lights on for 16 hours a day.  They prefer a rich, moist, well-prepared soil with adequate drainage.  Plant seeds at a depth of ¼ inch (6 mm) and follow directions on the seed packet.  They grow best in full sun and need to be kept moist during the growing season.  Space mustards 6 inches (15 cm) apart.  Harvest your mustard plants for greens when the leaves are young and tender, for cooked greens when the leaves are mature, and for seed when the seedpods take on a brownish tinge. 

In the kitchen, whole mustard seeds are used in sauerkraut, cabbage, pickles, relishes, curries, sauces, pot roasts, and to flavour meats such as lamb, pork, and rabbit.  Use fresh flowers as an edible garnish or cook flowers for 2-3 minutes in boiling salted water.  Drain and serve with butter and sea salt to taste.  Mustard seeds can be sprouted and used in salads, sandwiches, or as a garnish.  Young mustard greens are great additions to salads and stir-fry dishes.  To make your own mustard condiment, grind, crack or crush the mustard seeds.  Macerate the seeds in wine, vinegar, or water.  Make sure the liquid is cold as this causes the chemical reaction that releases the heat and pungency of the seed.  Grind them into a smooth paste, adding herbs and spices such as tarragon, horseradish, crushed hot peppers, turmeric, garlic, pepper, paprika, ginger, or hot pepper sauce.  Additional options are honey, dark ale, beer, whiskey, wine, wine vinegar, Scotch, or brown sugar.  Fruit mustards are made with lemon, lime, orange, or berries.  (If you don’t want to bother with grinding your own seed, start with mustard powder or use your favourite prepared mustard and add whatever additions you like.)   Prepared mustard is used in vinaigrettes, marinades for meats, poultry, and seafood, mayonnaise, salad dressings, sauces, soups, and stews.  Prepared mustards get their intense yellow colour from the addition of turmeric.

In Praise Of MUSTARD

Mustard Flowers - Photo: Pixabay

Mustard is a highly versatile plant, which lends its fiery flavor to many dishes and condiments through the use of it as both a herb and a spice. Botanically speaking, mustard is a member of the brassica family along with vegetables such as cabbage and broccoli, and as such, it contains a high level of sulfur which is responsible for the heat we taste in it, especially in the seeds.

Mustard can be grown either for salad use or for its seeds, which are the main ingredient of the table condiment which most people think of when they hear the word 'mustard'. The greens of the young plant can be eaten in a salad, and have a similar taste to cress, which it is closely related to. The leaves may be a little strong for use on their own, but make a great combination with other salads of character such as rocket, baby spinach or watercress.

Most of us, however, are more familiar with mustard in the guise of a potently hot yellow paste which we use either in cooking or as a condiment - most famously of course on such everyday foods as hot dogs and burgers. Many kinds of table mustard are available, ranging in intensity from the relatively mild American mustard to the sinus-clearing English variety. German and French mustards also have their own distinctive characters, and even within France there are several types available - contrast the standard, brown-colored French Mustard with the milder, creamier, paler Dijon variety.

Table mustards are made by grinding down the seeds of the mature mustard plant and mixing the results with a little liquid, usually vinegar, along with a seasoning of salt and pepper, and maybe a little sugar to take the edge off the heat. The strength of the finished mustard depends in part on what kind of seeds are used. Black, yellow and white varieties are available, each with different strengths and characteristics, and of course, there are many different breeds of a mustard plant grown, and each one will have a slightly different flavor.

Many people think that they don't enjoy the taste of mustard, and it's true that it can be something of an acquired taste. If you tried it as a child and were put off for life, why not give it another go now that you have a more mature and developed sense of taste?

Mustard also has medicinal uses, and has traditionally been made into a poultice and applied to the skin to relieve inflammation, and also in the treatment of bronchial problems such as chest colds. If you're tempted to use it in this way, then use a mixture of 10% mustard to 90% flour, and mixed to a paste with water. Be sure though to avoid applying it to sensitive areas, and take great care to avoid the eyes!

Finally, mustard is widely used agriculturally, both as fodder for livestock and as a 'green manure' which can be grown quickly and then plowed back into the soil to enrich and fertilize it in preparation for growing the main crop the following spring.

---

---